Sunday, July 9, 2017

{soups-salads-and-salad-dressings} 3-Bean Caprese Salad


3-Bean Caprese Salad

  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 4 mins
  • 1/3 cup balsamic vinegar
  • tablespoon honey Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • cup loosely packed basil leaves
  • 1 1/4 pounds tomatoes, cored and chopped
  • 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
  • can (15 ounces) red kidney beans, drained and rinsed
  • can (15 ounces) small white beans, drained and rinsed


  1. In a medium-size bowl or measuring cup, whisk together the vinegar, mustard, salt and pepper. While whisking, add oil in a thin stream until blended. Set aside.
  1. Heat a medium-size pot of water to boiling. Add green beans and cook 4 minutes or until crisp-tender. Drain and rinse with cold water.
  1. Tear basil into bite-size pieces. In a large bowl, toss basil, green beans, tomatoes, mozzarella, and the kidney and white beans. Whisk dressing, then drizzle over salad. Toss gently to coat and serve.

Nutrition Information for 3-Bean Caprese Salad

Servings Per Recipe: 6
PER SERVING: 368 cal., 20 g total fat (7 g sat. fat), 27 mg chol., 650 mg sodium, 35 g carb. (11 g fiber), 18 g pro.

Source: (Family Circle)

Rhonda in MO


Posted by: Rhonda G <>
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