Author Notes
Dense and flavorful and so perfect for summer. The longer it sits, the more the ingredients soak in the dressing and the tastier the salad gets, thus, it’s perfect for a make-ahead-picnic. —Vicky | Things I Made Today
Ingredients
- For the viniagrette
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1 1/2 tablespoons
white wine vinegar
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1 1/2 tablespoons
lemon juice
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2 tablespoons
Dijon mustard
-
1/2 teaspoon
salt
-
freshly ground black pepper
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1
garlic clove, chopped
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1/2 cup
olive oil
- For the salad
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1 15 ounces
can black beans, drained and rinsed
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1 15 ounces
can white cannellini beans, drained and rinsed
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4
green onions, chopped
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3
large tomatoes, chopped
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8 ounces
fresh mozzarella cheese, sliced into 1/2 inch squares
-
1/4 cup
fresh basil, chopped
Directions
-
Using a food processor or electric mixer, mix together all ingredients for viniagrette except olive oil until smooth. Slowly add in olive oil and mix until it is thick and emulsified. Set aside.
-
In a large bowl, mix together black and white beans. Pour half the viniagrette over the beans and mix. Marinate for 30 minutes.
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To the beans, add onions, tomatoes, mozzarella and basil. Pour in remaining dressing, mix well. Adjust salt and pepper to taste.
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