3-Bean Caprese Salad
- Makes: 6 servings
- Prep: 20 mins
- Cook: 4 mins
Dressing:
- 1/3 cup balsamic vinegar
- 1 tablespoon honey Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup extra-virgin olive oil
Salad:
- 1/2 pound green beans, trimmed and cut into 1-inch pieces
- 1 cup loosely packed basil leaves
- 1 1/4 pounds tomatoes, cored and chopped
- 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) small white beans, drained and rinsed
Directions
Dressing:
- 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.
Salad:
- 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.
- 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: 6PER 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: Recipe.com (Family Circle)
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Rhonda in MO
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Posted by: Rhonda G <crazycatmom1966@gmail.com>
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Another Great Group of *~ Beth ~*
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