Can dinner be just a salad? Yes, if it’s hearty enough! Mozzarella pearls (button-size fresh mozzarella balls) and beans turn this salad into a meal. Since it’s summer, use the best tomatoes you can find.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- ½ cup thinly sliced red onion
- ¼ cup + 2 Tbs. red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 tsp. whole-grain mustard
- ¾ tsp. kosher salt
- freshly ground black pepper, to taste
- 2 15 oz. cans no-salt-added white beans, drained and rinsed
- ¾ lb. tomatoes, cut into bite-sized pieces
- 2 oz. fresh mozzarella pearls
- 4 cups salad greens
Instructions
- In a small bowl, toss the red onion with ¼ cup vinegar. Set aside.
- Make the dressing: In a large bowl, whisk the remaining 2 Tbs. vinegar with the oil, mustard, salt, and pepper.
- Make the bean salad: Drain the onions, then toss them with the beans, tomatoes, and mozzarella in the dressing.
- Spread the salad greens on a serving platter and top with the bean salad.
Nutrition Information
Per serving (3 cups):
- Calories: 360
- Total fat: 17 g
- Sat fat: 3.5 g
- Carbs: 35 g
- Fiber: 12 g
- Total sugar: 5 g
- Added sugar: 0 g
- Protein: 14 g
- Sodium: 460 mg
