3 Bean Caprese Salad Wednesday, June 18, 2008


1/2 lb green beans, strings removed and broken into 1 inch pieces
1 cup loosely packed basil leaves
1 1/4 lb tomatoes, cored and chopped
1/2 lb fresh mozzarella cheese cut into ½ inch cubes
1 can light red kidney beans, rinsed and drained
1 can navy beans, rinsed and drained
1/2 cup balsamic vinegar
1 TBSP honey Dijon mustard
1/4 tsp each salt and pepper
1/4 cup olive oil


Heat a medium sized pot of water to boiling. Add green beans and cook about 5 minutes or until tender-crisp. Drain and rinse with cold water. Tear basil into bite sized pieces. In a large bowl, toss basil, green beans, tomatoes, mozzarella, and the white and kidney beans. Mix dressing ingredients and whisk thoroughly before drizzling over salad. Toss gently to coat all ingredients and serve at once.

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