RH Staff

Yield: 4 to 6 servings.

1 15-oz. can cannellini or Great Northern beans, drained and rinsed
6 oz. Jones Farm Fresh & Tender Dainty Ham or Ham Steak, cut into 1⁄2-inch cubes (1 1⁄2 cups)
1 medium cucumber, seeded and coarsely chopped
1 cup cherry or grape tomatoes, cut in halves
3⁄4 cup pitted kalamata olives, cut in halves
2 oz. Wisconsin Aged Provolone cheese, cut in 1⁄4-inch cubes (1⁄2 cup)
1 oz. Wisconsin Parmesan or Asiago cheese, shredded or cut into thin shavings with vegetable peeler (1⁄2 cup)
1⁄2 cup garlic-herb vinaigrette salad dressing, prepared
1⁄4 cup chopped red onion
1⁄4 cup shredded fresh basil leaves, optional

Combine all ingredients in large bowl; mix well. Serve salad in individual hollowedout bread bowls, or over red or green leaf lettuce.