Tender white beans and fresh mozzarella make a satisfying salad, laced with perky red peppers and doused with balsamic dressing. Fresh basil makes it taste like summertime, any time of year. This heartier version of a traditional Caprese salad is delicious served with sliced baguette that has been toasted and rubbed with olive oil and garlic. Serve a scoop of the salad over a bed of mixed greens or wrap into a tortilla for lunch. Servings 6. Total time 10 minutes.
2 15-ounce cans white beans, drained
1 pound fresh mozzarella, cut into bite-sized pieces
1 cup lightly packed fresh basil leaves, torn into pieces
1 1/2 cups jarred roasted red peppers, drained and sliced
6 tablespoons prepared balsamic vinaigrette
- Rinse the beans and drain well. Place in a large bowl.
- Add the mozzarella, basil, sliced red peppers and vinaigrette. Toss gently to coat with dressing.
- Serve or refrigerate, covered, for up to 4 days.
380 calories, 18 g. fat, 60 mg. cholesterol, 180 mg. sodium, 26 g. carbohydrate, 9 g. fiber, 28 g. protein
Reprinted by permission from welcometothetable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop