The Hip Hostess

Serve this simple yet hearty summer salad at a picnic, bridal or baby shower luncheon or serve over mixed greens for a light supper.
 

This salad is best prepared several hour (or up to 3 days) in advance so the flavors have time to merry.  I used navy beans, but cannellini beans (aka white kidney beans) are more traditional in Tuscan cooking.   Canned beans are a fine substitute, but fresh cooked will have a sturdier texture.

Tuscan White Bean Salad

1 cup dried white beans (or 2 cans white beans)

½ lb. (8oz) fresh mozzarella, cut into ½” cubes

1 pint grape tomatoes, quartered

1.5 Tbs. extra virgin olive oil

1.5 Tbs. balsamic vinegar

1 small garlic clove, minced

2 Tbs. fresh oregano, chopped

2 Tbs. fresh basil, chopped

½ tsp. salt

fresh-ground black pepper

1.            Soak beans in cold water overnight.  Rinse beans and cover with water.  Bring to boil over medium-high heat.  Reduce to simmer and cook, uncovered, for about 40 minutes, or until tender but not mushy.  Drain and cool to room temperature.

2.            Combine olive oil, vinegar, garlic, oregano and basil in large bowl and whisk until fully combined.  Add mozzarella, tomatoes and beans and toss until well coated.  Chill for several hours and serve at room temperature.

Serves 6