White Bean Panzanella

Ingredients

• 2 Can canned cannellini beans, drained and rinsed - 2 (15-ounce cans), drained and rinsed
• 6 Count vegan whole wheat sandwich bread, torn into 1-inch pieces - 6 (slices), Torn into 1-inch pieces.
• 2 Cup cherry tomatoes, halved - 2 (cups), halved
• 1 Count English cucumber, diced - 1 (large), Use 1 large cucumber.
• 5 Ounce baby arugula - 5 (ounces)
• 0.5 Cup red onion, thinly sliced - 1/2 (cup), thinly sliced
• 0.5 Cup fresh basil, torn - 1/2 (cup), torn
• 0.25 Cup extra-virgin olive oil - 1/4 (cup)
• 3 Tablespoon red wine vinegar - 3 (tablespoons)
• 1 Tablespoon Dijon mustard - 1 (tablespoon)
• 0.75 Teaspoon fine sea salt - 3/4 (teaspoon)
• 0.5 Teaspoon ground black pepper - 1/2 (teaspoon)

Instructions

1. Make the dressing

   1. In a small bowl, *whisk the olive oil, red wine vinegar, Dijon mustard, salt, and pepper* until smooth and *fully blended*.

2. Combine beans and vegetables

   2. In a large mixing bowl, *combine the cannellini beans, cherry tomatoes, cucumber, red onion, and basil* and *toss with half the dressing*.

3. Soften the bread

   3. 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*.

4. Finish and serve

   4. Add the arugula and remaining dressing, then *toss until evenly coated* and *serve chilled or at room temperature*.

5. Batch prep option

   5. For batch prep, *store the dressed bean-vegetable mixture separately from the bread and arugula* and *combine just before serving*.