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Ingredients
6 servings
marinated beans
For the
⅓ cupextra-virgin olive oil
¼ cupred wine vinegar
1garlic clove
halved
fine sea salt
freshly ground black pepper
8fresh basil leaves
chopped, left whole
crushed red pepper flakes
3 cupswhite beans
cooked, such as cranberry, cannellini, or great northern, or two cans, rinsed and drained
5 ounceslettuce
such as bibb, little gem or baby greens of your choice
1 pinttomatoes
quartered or sliced, preferably grape or ripe heirlooms
1shallot
large, thinly sliced
6 ouncesbocconcini
small mozzarella balls, or 1/2-inch cubes fresh mozzarella
½ cupParmesan cheese
shaved
8fresh basil leaves
large, chopped
Instructions
Step 1
Make the marinated beans: In a small skillet over medium heat, whisk together the olive oil, vinegar, garlic, salt, black pepper, basil and red pepper flakes. Toss in the beans, bring the mixture to a simmer, then remove from the heat, transfer to a bowl, and let come to room temperature, about 30 minutes. (If desired, cover and refrigerate overnight or up to 5 days.)
Step 2
Make the salad: In a large shallow bowl, toss together the lettuce, tomatoes, shallot, mozzarella, Parmesan and basil. Toss in the beans with their marinade and serve.
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