Bread Bean Salad

Bread may be prepared 1 to 2 days in advance;
store in airtight container at room temperature.
Basil Dressing can be made 1 to 2 days in advance;
refrigerate, covered. Any prepared basil
or Italian dressing can be substituted.
Garbanzo Beans could substitute for pinto beans.

Ingredients:
1 (15-oz.) can Pinto Beans, rinsed and drained
4 cups cubed sourdough or Italian bread (3/4-inch cubes)
Vegetable cooking spray (may be garlic- or butter-flavored)
2 cups diced tomato
1 cup cubed cucumber
1/4 cup chopped onion
Salt and pepper, to taste

Basil Dressing
(Makes about 1/2 cup)
1 cup packed basil leaves, minced
2 tablespoons olive oil
1 to 2 tablespoons white wine vinegar
2 tablespoons water
1/8 teaspoon salt

Directions:
Preheat oven at 375 degrees F.
Spray bread cubes with cooking spray and toss.
Arrange bread cubes on jelly roll pan;
bake until toasted, about 8 -10 minutes. Set aside.
Combine dressing ingredients. Refrigerate until use.
In salad bowl, toss tomato, cucumber, onion and beans
with Basil Dressing; season with salt and pepper,
add toasted bread cubes and toss again. Serve immediately.