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Woman's hands tossing bean salad with wooden spoons.

Panzanella with Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Total Time: 16 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This panzanella with beans is packed with summery flavors like cherry tomatoes, avocado, and fresh herbs. It’s the perfect picnic food! (Developed in partnership with Yondu)


  • 4 tablespoons extra virgin olive oil, divided
  • 3 large slices of crusty bread, cut into 1-inch cubes
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • One 14-ounce can white beans, drained and rinsed
  • 8 ounces cherry tomatoes, halved
  • 1 medium ripe avocado, diced
  • 1 cup parsley leaves, roughly chopped (See Note)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Yondu umami seasoning


  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bread and season with 1/2 teaspoon garlic powder and pinches of salt and pepper. Toast, tossing frequently, until the bread is crispy and golden brown but still a little chewy, 6 to 8 minutes.
  2. Meanwhile, in a large mixing bowl, place the beans, tomatoes, avocado, parsley, 2 tablespoons lemon juice, 1 tablespoon Yondu, pepper to taste, and the remaining 2 tablespoons of oil. Toss to combine. Stir in the croutons.


You can substitute with basil, cilantro, and/or dill.


  • Serving Size: 1/6 of the recipe
  • Calories: 275
  • Fat: 16.4 g
  • Carbohydrates: 26.5 g
  • Fiber: 6.4 g
  • Protein: 7.9 g