White Bean Caprese Salad
Servings
2Serving size
about 1 1/2 cups
COOKING TIME
15 minutes
This recipe makes great leftovers.
Ingredients
| 1 Tbsp. Olive oil |
| 1 Tbsp. Lemon juice |
| 1/2 tsp. Lemon zest (minced) |
| 2 tsp. Balsamic vinegar |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 5 ounce Grape or cherry tomatoes (halved lengthwise) |
| 5 ounce Fresh mozzarella (cut into 1/4 inch cubes) |
| 2 Large stalk Celery, raw (diced) |
| 12 leaves Fresh basil (chiffonade) |
Instructions
Place the olive oil, salt, lemon juice, lemon zest, vinegar, salt and pepper in a large mixing bowl.
Whisk until blended.
Place the white beans, tomatoes, mozzarella, celery and basil in the bowl.
Fold together gently.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
There is just something magical about the flavors that make up a caprese salad. At its essence the salad is fresh mozzarella, tomato, basil, oil, vinegar, and a bit of salt. The perfect dish for a Summer day when the breeze is light and the sky is impossibly blue. Even in the darkest of winter that feeling of a simple and carefree Summer’s day is all there on a plate.