White Bean And Fresh Mozzarella Salad Recipes

Steps:

• In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
• Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
• Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.

Steps:

• Cut up the cheese and tomatoes if nessary.
• Rinse the beans In cold water very well, carefully drain.
• Place these ingredients in a bowl with some of the basil.
• (save some for garnish) Whip together dressing ingredients.
• add to bowl blend with care not to break up the beans.
• Taste and add more seasoning if necessary.
• Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
• Spot basil around for garnish.
• A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.

Steps:

• Drain beans and rinse well.
• In a bowl, combine the beans, oregano, cheese, and shallot.
• In a small bowl, mix the salt, pepper, oil and vinegar. Pour over the beans, toss with basil.
• this can marinate and sit until dinner or be served immediately. Add the spinach right before serving.

Steps:

• Whisk first 3 ingredients until blended.
• Toss salad greens with tomatoes, beans, ham and cheese in large bowl.
• Add dressing mixture and croutons just before serving; toss lightly.

Steps:

• Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
• Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

Steps:

• Place beans in a small saucepan and cover with water. Bring to a boil; cook, uncovered, for 6-8 minutes or until crisp-tender. Drain and rinse in cold water. , Place beans in a large salad bowl. Add the remaining ingredients; gently toss to coat. Cover and refrigerate for 1 hour before serving.

Steps:

• 1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
• 2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
• 3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
• 4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.