• large saucepan
• wooden spoon
• large bowl
• small bowl
• whisk

• 3 c white beans, soaked and cooked until just barely tender (15-30 minutes less cooking time)
• 1 T chopped oregano
• 4 oz fresh mozzarella, cubed
• 1 chopped tomato
• ¼ c chopped red onion
• 1 T balsamic vinegar
• 2 T olive oil
• salt and pepper
• 2 T chopped basil

In the large bowl, mix the beans, oregano, mozzarella, tomato, and onion.

Whisk the vinegar and oil in the small bowl, then stir into the salad.

Season with salt and pepper and chill.

Serve topped with basil.

Also see my recipe for winter white bean salad.