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Bread Salad With Pinto Beans

Nutrition per serving    (USDA % daily values)
CAL
849
FAT
112%
CHOL
16%
SOD
48%

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Ingredients for 4 servings

1/4 pound crumbled queso fresco cheese

1/2 medium red onion, chopped

2 tablespoons canola oil

1 clove garlic, crushed

1 1/2 cups cooked pinto beans, rinsed and drained

4 cups cubed rustic white or whole wheat bread

Salt and pepper to taste

1 teaspoon dijon mustard

2 tablespoons white wine vinegar

1/4 cup chopped parsley

1/4 cup extra virgin olive oil

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