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White Bean and Tuna Panzanella
- 1/2 baguette, torn into 2-inch pieces
- 4 tablespoons olive oil
- 1 19-ounce can cannellini beans, rinsed
- 2 pickles (preferably half-sour), cut into bite-size pieces
- 1 small red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 2 kosher salt and pepper
Directions:View on Real Simple
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