Bean, Tomato and Smoked Mozzarella Salad

Bean, Tomato and Smoked Mozzarella Salad
Bean, Tomato and Smoked Mozzarella Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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.

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