This is an easily adaptable recipe that my mother and I make when we're together (and apart) and all summer long. It is best when tomatoes and beans are in their peak season. You can put diffent twists on the recipe by changing the cheese, vinegar and herbs. —ColleenT
fresh String Beans (green or wax), trimmed
chopped, fresh Tomato (juices drained)
Thinly sliced Red Onion
Garbanzo beans (or one can)
fresh, cubed Mozzarella
Fresh Chopped Basil
kosher salt dashes
to taste, add right before serving.
Chop tomato into large, bit-sized pieces and let them drain in a colander while you prep the rest of the ingredients.
Blanch trimmed beans in boiling water until they are a brilliant green color (about 2-3 min). Remove and plunge into ice water bath, drain.
In a large bowl, combine beans, tomatoes and the rest of the ingredients (except salt). Mix and let salad cool for about 15-20 minutes in the refrigerator before serving. Add salt to taste right before serving.Enjoy!