White Bean Panzanella Salads | Plant-Based Recipes

Ingredients

• 1 ciabatta bread, torn into bite-size pieces
• 1 tsp Italian seasoning
• 2 tbsp red wine vinegar
• 1/2 tbsp Dijon mustard
• 1 tsp turbinado sugar
• 13.4 oz cannellini beans, drained and rinsed
• 1 red onion, peeled, half thinly sliced and half reserved for your own use
• 1 cucumber, chopped
• 4 oz roasted tomatoes
• 0.25 oz basil, leaves picked
• 1/4 cup olive oil (from your kitchen)
• Salt (from your kitchen)
• Pepper (from your kitchen)