White Beans and Mozzarella with Tomato and Basil
Portion Size: 3/4 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (16 oz.) can no added salt white kidney beans | Drained and rinsed |
| 16 oz. low fat mozzarella, Cut into small cubes | For vegan: use vegan cheese |
| 1 pint of fresh grape tomatoes or 8 oz. cherry tomatoes or 4 medium tomatoes. | Wash. Cut into bite-sized pieces |
| 8 leaves fresh basil | Wash, trim and chop. |
| Dressing: | |
| ¼ cup olive oil | |
| ¼ cup balsamic vinegar | |
| ½ teaspoon salt | |
| ¼ teaspoon ground pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cut up the cheese and tomatoes | |
| 2 | Rinse the beans in cold water very well and carefully drain. | |
| 3 | Place these ingredients in a bowl with some of the basil. (Save some for garnish). | |
| 4 | Whip together dressing ingredients. | |
| 5 | Add to bowl blend gently. |
