Tuscan Bread and Bean Salad

Ingredients

• 15 ounce .5 can cannellini beans rinsed drained canned
• 0.5 cup celery diced
• 1 cup cucumber diced peeled
• 2 tablespoons basil fresh minced
• 0.3 cup parsley fresh chopped
• 1 ounce bread italian (3/)
• 0.3 cup dressing fat-free italian
• 3 tablespoons olives ripe sliced
• 0.5 cup parmesan cheese grated
• 0.5 cup purple onion chopped
• 1.5 cups tomatoes diced seeded
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven

Directions

1. Cut bread into cubes. Arrange bread cubes in a single layer in a 15- x 10- x 1-inch jellyroll pan.
2. Bake at 375 for 20 minutes or until golden.
3. Remove from oven, and let cool completely.
4. Combine tomato and remaining 10 ingredients in a large bowl; toss well.
5. Add toasted bread cubes to bean mixture just before serving; toss lightly.
6. Serve immediately.