Here's a gluten-free version of a mediterannean classic.
1 cup canned cannellini beans, rinsed and drained
2 tomatoes, diced
1/4 red onion, finely diced
1/3 cup basil leaves, torn
1 garlic clove, minced
¼ tsp black pepper
80g low-fat feta cheese, crumbled
2 slices of Gluten Free Mixed Seeds Bread, toasted and cut into 2cm x 2cm squares (croutons)
1 tbs extra virgin olive oil
1 tsp balsamic vinegar or lemon juice
Place all ingredients into a large bowl and combine very well.
Set aside for 15 minutes before serving so the croutons can absorb the dressing flavours.
This recipe was supplied by Abbott's Village Bakery.