Ingredients
- 1 Can Cannellini Beans Drained and rinsed
- 1 Pint Grape tomatoes Halved
- 1/2 Cup Sliced Sweet Onion
- 3 Ounces Fresh Mozzarella Cubed
- 2 Tbsp. Olive Oil
- 1 – 2 Tbsp. Balsamic Vinager
- 2 Cloves Garlic Grated
- 1/2 Tbsp. Chopped Fresh Rosemary
- Pepper & Salt To taste
- 1/2 Cup Torn Fresh Basil More or less to taste
Servings:
Instructions
- Combine the beans, tomatoes, mozzarella, and onion in a medium bowl.
- Put the olive oil, balsamic, garlic, and rosemary in a jar with a tight fitting lid. Cover and shake until completely blended. Taste and add salt and pepper to your liking.
- Pour the dressing over the vegetable mixture and toss gently to coat. Refrigerate for at least 30 minutes and as much as several hours.
- Just before your are ready to serve, tear the basil gently and add it to the salad. Toss everything once more. Taste and add salt and pepper if needed. Serve.
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