Tuscan Bread And Bean Salad

• 8 (1-ounce) slices Italian bread (3/4 inch thick)
• 1 1/2 cups seeded, diced tomato
• 1 cup peeled, diced cucumber
• 1/2 cup grated Parmesan cheese
• 1/2 cup diced celery
• 1/2 cup chopped purple onion
• 1/4 cup chopped fresh parsley
• 1/4 cup fat-free Italian dressing
• 2 tablespoons minced fresh basil
• 3 tablespoons sliced ripe olives
• 2 tablespoons white wine vinegar
• 1 (15-ounce) can cannellini beans, rinsed and drained

1. Cut bread into cubes. Arrange bread cubes in a single layer in a 15- x 10- x 1-inch jellyroll pan. Bake at 375u0b0 for 20 minutes or until golden. Remove from oven, and let cool completely.
2. Combine tomato and remaining 10 ingredients in a large bowl; toss well. Add toasted bread cubes to bean mixture just before serving; toss lightly. Serve immediately.

italian bread, tomato, cucumber, parmesan cheese, celery, purple onion, parsley, italian dressing, fresh basil, olives, white wine vinegar, cannellini beans

Taken from www.myrecipes.com/recipe/tuscan-bread-bean-salad (may not work)