Mozzarella, Tomato, & White Bean Salad
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 (16 ounce) can white kidney beans
- 8 ounces low fat mozzarella, cut in small cubes
- 1 8 ounces cherry tomatoes or 4 medium tomatoes, cut into bite-size pieces
- 8 leaves cut up fresh basil
- lettuce
-
Dressing
- 1⁄3 cup olive oil
- 2 tablespoons balsamic vinegar
- Lawry's Seasoned Salt
- fresh ground pepper
directions
- Cut up the cheese and tomatoes if nessary.
- Rinse the beans In cold water very well, carefully drain.
- Place these ingredients in a bowl with some of the basil.
- (save some for garnish) Whip together dressing ingredients.
- add to bowl blend with care not to break up the beans.
- Taste and add more seasoning if necessary.
- Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
- Spot basil around for garnish.
- A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.
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RECIPE SUBMITTED BY
Catcooks123
long island, new york
I have been cooking since I was about 10 years old. After my father passed away my mom went out to work. She had me start dinner after school alot,since there were five of us who needed to eat, I learned quick how to cook dinner for a big family.I have a family of my own now and I'm always looking for new ideas for dinners.And of course nice desserts.