Tuscan Bread Salad

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
15oz can white cannellini beans, rinsed and drained
1/4c chopped fresh basil

Dressing:
4 1/2t red wine vinegar
1t Dijon mustard
3T extra virgin olive oil
3T vegetable broth
salt and pepper to taste

Preheat oven to broil.  Rub bread slices with garlic.  Toast bread, turning one, about 2 minutes on each side.

Whisk together dressing ingredients until well blended.

Cut bread into small cubes and put into serving bowl.  Add tomatoes, beans, and basil.

Pour dressing over salad and toss to mix and coat.

Let rest 5 to 10 minutes before serving.

Adapted from a recipe by Kathy Farrell-Kingsley in Vegetarian Times Magazine, August 1998.