This is a simple and delicious recipe, perfect for a summer picnic.
Yield: 4 servings
Time: 5 minutes + bean soaking + chilling
- large saucepan
- wooden spoon
- large bowl
- small bowl
- 3 c white beans, soaked and cooked until just barely tender (15-30 minutes less cooking time)
- 1 T chopped oregano
- 4 oz 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.
Adapted from Didi Emmons’ Vegetarian Planet.
Also see my recipe for warm white bean salad.