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Loading...| 1 cup of cooked white beans (or 1 can), such as cannellini. If canned, rinse beans. | |
| 6 ounces of fresh cherry tomatoes, cut in half. | |
| 6 ounces of small bits of fresh mozzarella pieces (can be the pre-made balls, haved or bite sized cubes), at room temperature | |
| 1/3 cup loosely packed basil leaves, roughly chopped if large | |
| 2 tablespoons olive oil, plus more as needed | |
| 2 teaspoons balsamic vinegar | |
| Quality salt and black pepper |
| 1. | In a medium bowl, combine the beans, tomatoes, mozarella and half the basil. Toss together. |
| 2. | Add the olive oil and season the mixture well with salt and pepper. Stir to combine. |
| 3. | Drizzle the salad with the balsamic vinegar and top with the remaining basil. Season to taste. Add more oil and/or vinegar if needed. |
| 4. | Want to be fancy? Finish with flaky salt. |
Looking for a perfect match for those fresh Summer tomatoes in your garden? Or that you got at the farmer’s market? This is a perfect Summer recipe to capture the flavor of the season with some healthy white bean superfood nutrition.
The truth is though, this recipe works even if it’s the middle of winter and the only tomatoes you can eat are the grape tomatoes from the supermarket.
