Fresh Mozzarella Salad

(from RobotTwo’s recipe box)

Serves 4 people

Categories: Sonoma Salad Phase 1

Ingredients

  • 15-ounce can black beans or garbanzo beans, rinsed and drained
  • 15-ounce can butter beans or Great Northern beans, rinsed and drained
  • 1 small cucumber, quartered lengthwise and sliced (1 cup)
  • 2 red and/or yellow tomatoes, cut into thin wedges
  • 1/4 cup thinly sliced green onions
  • 8 ounces round- or log-shaped fresh reduced-fat mozzarella cheese
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon crushed red pepper
  • 1 clove garlic, minced

Directions

  1. In a large bowl combine black beans, butter beans, cucumber, tomatoes, and green onions.

  2. Add Basil Dressing; toss lightly to coat. Cut cheese into thin slices; gently toss with salad mixture. Serve immediately.

  3. Basil Dressing: In a screw-top jar combine 1/4 cup red wine vinegar; 1/4 cup extra-virgin olive oil; 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed; 1 teaspoon Dijon-style mustard; 1/4 teaspoon crushed red pepper; and 1 clove garlic, minced. Cover and shake well. (If desired, cover and chill dressing up to 2 days.) Makes about 1/2 cup.

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