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When I come across a recipe, or a rendition of a recipe, I can no longer live without I must share the secret. Recently on a Martha Stewart Cooking School Episode she had a bean expert on as her guest. I don’t know about all of you but I prefer beans ninety-eight percent out of the time to meat. I’ve searched and I can’t find the exact recipe published online so I’ve come up with what I remember off of the top of my head.
Start with some freshly colored peppers. Orange, red and yellow are what I’ve been using and about two and a half slices of Italian Sub Rolls. Before you begin cubing the bread and slicing the peppers preheat the oven to 350 degrees.
Place the cubed bread on a cookie sheet and bake for twelve minutes. Place the sliced peppers into a large salad bowl and add half of a container of organic grape tomatoes. Once the bread is toasted add into the bowl and start stirring while splashing in olive oil and sea salt. The idea is to coat the homemade croutons thoroughly with oil and salt before adding the beans.
I love this recipe because I simply can never eat enough beans. The Cannellini Bean is the white Italian kidney bean. They have a silky texture and nutty flavor. Every half cup contains seven grams of protein and six grams of fiber. Simply strain and rinse the contents of one can.
Stir together with the ingredients coated in olive oil and toss with shaved Parmesan cheese and fresh basil leaves. The result looks and tastes exquisite. My dinner party guests could not stop raving over this savory salad that doesn’t contain a shred of lettuce. I’m attaching a recipe card. I think you’ll agree this plates up beautifully. Plus, is perfect for picnics because the flavors will become more pronounced the longer the mix sits. Enjoy!