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Italian "Spring” Bean Salad

A new spring side dish for your recipe file.

Italian "Spring” Bean Salad
1 (15 oz) can butter beans, rinsed & drained
1 (15 oz) can great northern beans, rinsed & drained
1 (15 oz) can garbanzo beans, rinsed & drained- *You could use any variety of white beans you like*
1 c. cherry or grape tomatoes halved or quartered depending on size of tomatoes.
1/2 of a small red onion, minced
3 green onions, sliced thin
1/2 c. shredded parmesan cheese
1 c. fresh mozzarella, cubed- (cube it just a little larger than the size of the beans)
3 T fresh chopped basil- add more if you love basil
1 t. lemon zest
salt & pepper to taste
Lemon Vinagrette-
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, minced very fine
1 tsp sugar
1/2 tsp salt
1/4 tsp fresh cracked pepper

Combine all the Salad ingredients in a medium serving bowl and toss to combine. In a small bowl or mason jar combine lemon vinagrette ingredients & whisk or shake to emulsify. Pour dressing over the beans & taste to adjust seasonings. The flavors get better over time so dress salad about 2-3 hours before serving. Can also be made a day in advance. Keep covered in fridge. Such bright & fresh spring flavors!

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