Ingredients
4 cups cubed rustic white or whole wheat bread
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons canola oil
1/4 cup extra virgin olive oil
1 1/2 cups cooked pinto beans, rinsed and drained
1/2 medium red onion, chopped
1/4 cup chopped parsley
Salt and pepper to taste
1/4 pound crumbled queso fresco cheese
Description
Bread Salads Like This One Are Great Additions At A Picnic Or Backyard Meal. During The Summer, Stir In Chopped Tomatoes Or Fresh Corn.
Wholefoods
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