Bean, Tomato and Smoked Mozzarella Salad

By KathieC

Ingredients

• 1 15-oz . can black beans, rinsed and drained
• 1 15-oz . can butter beans, cannellini beans, or fava beans,
• rinsed and drained
• 1 cup frozen peas, thawed
• 1/4 cup chopped red onion
• 1/4 cup shredded fresh basil
• 1/3 –1/2 cup bottled vinaigrette or Sherry-Rice Vinaigrette
• 4 oz . smoked fresh mozzarella , cut in cubes or strips
• 10 –12 cherry, pear, or grape tomatoes, halved or quartered
• Sea salt and freshly ground black pepper

Details

Servings 6

Preparation

Step 1

In a large bowl combine beans, peas, onion, and half the basil. Toss with half the vinaigrette. Arrange on a platter. Arrange cheese and tomatoes atop. Top with remaining fresh basil. Cover and refrigerate for 15 minutes or up to 4 hours. If desired, pass remaining vinaigrette. Season to taste with sea salt and freshly ground black pepper.

Sherry-Rice Vinaigrette: In a screw-top jar combine 1/2 cup extra-virgin olive oil, 2 tablespoons rice vinegar, 1 tablespoon sherry vinegar, 1 teaspoon Dijon or whole-grain mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Cover and shake well.

Will keep refrigerated for up to 1 week. Let stand at room temperature 30 minutes before serving. Makes about 2/3 cup.