Tuscan Bread Salad

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4 slices sourdough bread, cut 1/2 inch thick

1 clove garlic, peeled and halved

2 ripe medium tomatoes, cut into 1/2-inch dice

15-oz. can white cannellini beans, rinsed and drained

1 medium green bell pepper, roasted and cut into thin strips

1/4 cup chopped fresh basil

4 1/2 tsp. red wine vinegar

1 tsp. Dijon mustard

3 Tbs. extra-virgin olive oil

3 Tbs. vegetable broth

Salt and black pepper to taste

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