Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories370.2 kcal (19%)
Total Fat20.5 g (29%)
Carbs29.1 g (11%)
Sugars3.7 g (4%)
Protein19 g (38%)
Sodium488.8 mg (24%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the marinated beans

⅓ cupextra-virgin olive oil

¼ cupred wine vinegar

1garlic clove
halved

fine salt

freshly ground black pepper

8fresh basil leaves
chopped, or 1 rosemary sprig, left whole

crushed red pepper flakes

3 cupswhite beans
cooked, such as cranberry, cannellini, or great northern, or two cans, rinsed and drained
For the salad

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.
View on The Washington Post
↑Support creators by visiting their site 😊
Notes
1 liked
0 disliked
Delicious
Easy
Fresh
Go-to