Creamy, nutty cannellini beans and bold caprese flavors complement each other in this refreshing and filling salad. Full of micronutrients, beans are also a great source of folate, fiber and protein.
First cook the beans. Rinse and pick over the dried beans, tossing out any that are split or damaged. Put beans in a wide-bottomed pot, with cold water to cover by 2 inches. Let the beans come to a low simmer. Meanwhile add the garlic, sage and 1 tablespoon of the oil. Cook at a low, gentle simmer until the beans are tender and smooth, 60-90 minutes. Remove from heat. Remove the sage, add 1/2 teaspoon salt and let cool.
To assemble the salad, drain and rinse 3 cups of the cooked, cooled beans. Place in a serving bowl with the tomatoes, mozzarella and basil. Toss gently, then garnish with the remaining olive oil and the balsamic vinegar. Add the remaining salt if needed, and black pepper to taste. Enjoy.
|Source||Copyright 2015, L. Diehl, Original recipe|
2 hours, 15 minutes