15m$16.03White Bean Panzanella
A satisfying no-cook bread salad with cannellini beans, cherry tomatoes, cucumber, arugula, and red onion. It is hearty, plant-based, strictly nut-free, and easy to batch for chilled or room-temperature meals.
- Energy
- 432 calories per serving
- Protein
- 19.1 g per serving
- Carbs
- 63.8 g per serving
- Fat
- 16.2 g per serving
- Sodium
- 1174 mg per serving
Shopping options
extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
vegan whole wheat sandwich bread, torn into 1-inch pieces
6 Count
Nature's Own 100% Whole Wheat Bread
30%
cherry tomatoes, halved
2 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
53%
fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
baby arugula
5 Ounce
Kroger® Baby Arugula
100%
red wine vinegar
3 Tablespoon
Kroger® Red Wine Vinegar
12%
fresh basil, torn
0.5 Cup
Simple Truth Organic® Basil
85%
red onion, thinly sliced
0.5 Cup
Jumbo Red Onions
28%
Dijon mustard
1 Tablespoon
Kroger® Dijon Mustard
4%
English cucumber, diced
1 Count
English Cucumber
100%
canned cannellini beans, drained and rinsed
2 Can
Kroger® Cannellini Beans
67%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- canned cannellini beans-2 cans
- vegan whole wheat sandwich bread-6 slice
- cherry tomatoes-2 cups
- English cucumber-1 large
- baby arugula-5 oz
- red onion-0.5 cups
- fresh basil-0.5 cups
- extra-virgin olive oil-0.25 cups
- red wine vinegar-3 tbsp
- Dijon mustard-1 tbsp
- fine sea salt-0.75 tsp
- ground black pepper-0.5 tsp
In a small bowl, whisk the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth and fully blended.
In a large mixing bowl, combine the cannellini beans, cherry tomatoes, cucumber, red onion, and basil and toss with half the dressing.
Add the bread pieces and fold gently to moisten; let stand for 5 minutes at room temperature so the bread becomes lightly softened but not mushy.
Add the arugula and remaining dressing, then toss until evenly coated and serve chilled or at room temperature.
For batch prep, store the dressed bean-vegetable mixture separately from the bread and arugula and combine just before serving.
Keep prepared components refrigerated if holding for later, and refrigerate leftovers within 2 hours.
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