3-Bean Caprese Salad

3-Bean Caprese Salad
	Dressing: 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 Salad: 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
Dressing: 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.

Dressing:
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.