Here’s a quick, easy and healthy recipe we’re proud of. This Three Bean Caprese Salad takes mere minutes to make but tastes like you’ve been working on it all day. If you’re in the Salt Lake City area, and want to lean more about this and many other great recipes, head to IKEA on Saturday, October 16, 2010. Celebrity chefs Caprial and John Pence will be hosting a Food University event from 2-4pm.
THREE BEAN CAPRESE SALAD
INGREDIENTS
Dressing:
• 1/3 cup balsamic vinegar
• 1 tablespoon honey Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra-virgin olive oil
Salad:
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 cup loosely packed basil
• 1 1/2 pounds of tomatoes, cored and chopped
• 1/2 pound fresh mozzarella cut into 1/2-inch cubes
• 1 can (15 oz.) of red kidney beans drained and rinsed
· 1 can (15 oz.) of small white beans drained and rinsed
DIRECTIONS
Prepare the dressing in a medium bowl. Whisk together vinegar, mustard, salt and pepper.
While whisking, add oil in a thin stream until blended. Set aside. To prepare the salad, heat
a medium sized pot of water to boiling. Add green beans and cook for four minutes or until
crispy or tender, Drain and rinse with cold water. Tear the basil into bite-sized pieces. In a
large bowl, toss the basil, green beans, tomatoes, mozzarella, and kidney and white beans.
Whisk the dressing. and then drizzle over the salad. Toss gently to coat and serve.
