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3-Bean Caprese Salad




  • 1/3  cup  balsamic vinegar
  • 1   tablespoon  honey Dijon mustard
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1/4  cup  extra-virgin olive oil
  • 1/2  pound  green beans, trimmed and cut into 1-inch pieces
  • 1   cup  loosely packed basil leaves
  • 1 1/4  pounds  tomatoes, cored and chopped
  • 1/2  pound  fresh mozzarella, cut into 1/2-inch cubes
  • 1   can  (15 ounces) red kidney beans, drained and rinsed
  • 1   can  (15 ounces) small white beans, drained and rinsed



1. In a medium-size bowl or measure cup, whisk together the vinegar, mustard, salt and pepper. While whisking, add oil in a thin stream until blended. Set aside. Salad:
1. Heat a medium-size pot of water to boiling. Add green beans and cook 4 minutes or until crisp-tender. Drain and rinse with cold water. 2. Tear basil into bite-size pieces. In a large bowl, toss basil, green beans, tomatoes, mozzarella, and the kidney and white beans. Whisk dressing, then drizzle over salad. Toss gently to coat and serve.






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