4 cups cubed crustless ciabatta (1 inch pieces)
1/3 cup olive oil, divided
3 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp granulated sugar
1/8 tsp pepper
540 mL can white kidney beans, drained and rinsed well (preferably sodium free)
2 cups diced tomato (1 inch pieces)
1/2 English cucumber, cut into 1 inch pieces
1/4 cup thinly sliced red onion
1/4 cup torn basil leaves

4 cup s cubed crustless ciabatta (1 inch pieces) 1/3 cup olive oil, divided 3 tbsp red wine vinegar 1 tsp Dijon mustard 1/2 tsp salt 1/2 tsp granulated sugar 1/8 tsp pepper 540 mL can white kidney beans, drained and rinsed well (preferably sodium free) 2 cup s diced tomato (1 inch pieces) 1/2 English cucumber, cut into 1 inch pieces 1/4 cup thinly sliced red onion 1/4 cup torn basil leaves

1. Preheat oven to 350°F. Toss bread with 1 tbsp olive oil and spread in a single layer on a baking sheet. Toast bread for 15 min or until golden. Set aside to cool.
2. Combine remaining 5 tbsp olive oil with vinegar, mustard, garlic, salt, sugar and pepper, and whisk until uniform. Add beans and toss to coat. Set aside.
3. Mix together tomato, cucumber, and onion in a bowl. Add beans and dressing and toss to coat. Add reserved toasted bread and basil leaves and toss to combine. Serve.