Mozzarella, Tomato, & White Bean Salad: A Taste of Summer

I can almost smell it now – the late afternoon sun warming the back porch, the faint scent of cut grass, and the unmistakable aroma of fresh basil plucked straight from the garden. Growing up, summer wasn’t summer without my grandmother’s white bean salad. It was simple, vibrant, and always disappeared in minutes at our family gatherings. Every bite was a reminder of long, lazy days and the joy of sharing good food with the people I loved.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4-6
• Yield: Variable
• Dietary Type: Vegetarian

Ingredients

• 1 (16 ounce) can white kidney beans
• 8 ounces low fat mozzarella, cut in small cubes
• 8 ounces cherry tomatoes or 4 medium tomatoes, cut into bite-size pieces
• 8 leaves fresh basil, cut up
• Lettuce
• Dressing:
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Lawry’s Seasoned Salt
  • Fresh ground pepper

Equipment Needed

• Colander
• Large bowl
• Whisk
• Salad bowl or platter

Instructions

1. If you are using medium tomatoes, begin by cutting them into bite-size pieces. If using cherry tomatoes, you may choose to halve or quarter them, depending on their size. The goal is to have them consistently sized and easy to eat.
2. Now, rinse the white kidney beans in cold water very well. This is crucial to remove any excess starch or canning liquid, which can dull the flavor and make the salad less appealing.
3. After rinsing, ensure the beans are thoroughly drained. Excess water will dilute the dressing and make the salad soggy.
4. In a large bowl, combine the rinsed and drained white kidney beans, the cubed mozzarella, and the cut tomatoes.
5. Next, cut up the fresh basil leaves. Set aside a few leaves for garnish, and add the rest to the bowl with the other ingredients. The amount of basil can be adjusted to your preference, but I find that 8 leaves provides a nice, balanced flavor.
6. In a separate small bowl, prepare the dressing. Whisk together the olive oil and balsamic vinegar. Ensure they are well combined before adding the seasonings.
7. Season the dressing with Lawry’s Seasoned Salt and fresh ground pepper to taste. Be mindful of the salt content, as Lawry’s already contains salt. Start with a small amount and adjust as needed.
8. Pour the dressing over the ingredients in the large bowl.
9. Gently blend the ingredients with care, being mindful not to break up the beans. You want everything to be well coated with the dressing without damaging the delicate texture of the beans.
10. Taste the salad and add more seasoning if necessary. This is your chance to personalize the flavor to your liking. A little extra pepper can add a nice kick, while a touch more balsamic vinegar can brighten the acidity.
11. Line a salad bowl or platter with fresh lettuce leaves. This creates a visually appealing base for the salad and adds a refreshing crunch to each bite.
12. Spoon the bean salad on top of the lettuce leaves.
13. Garnish the salad with the reserved basil leaves, scattering them artfully around the top.
14. For a nice touch, you can add a large tomato, cut into 12 wedges, in the center, or some colored bell peppers for added visual appeal and flavor.

Expert Tips & Tricks

• Marinating Time: While this salad is delicious immediately, allowing it to marinate in the refrigerator for about 30 minutes to an hour enhances the flavors. The dressing will penetrate the beans and cheese, creating a more cohesive and flavorful dish.
• Bean Preparation: If you’re sensitive to the texture of canned beans, you can gently rub them between your fingers after rinsing to remove some of the outer skins. This will result in a creamier texture.
• Mozzarella Choice: While low-fat mozzarella is used in this recipe, fresh mozzarella balls (bocconcini) are a fantastic alternative for a richer, creamier flavor. Just be sure to drain them well before adding to the salad.
• Dressing Adjustment: Feel free to adjust the dressing to your personal preference. Some people prefer a sweeter dressing, in which case a teaspoon of honey or maple syrup can be added. For a tangier dressing, increase the amount of balsamic vinegar.
• Herbs: Don’t limit yourself to just basil! Fresh parsley, oregano, or even a touch of mint can add interesting layers of flavor to this salad.

Serving & Storage Suggestions

This Mozzarella, Tomato, & White Bean Salad is best served chilled or at room temperature. It makes a delightful side dish for grilled meats, fish, or vegetarian entrees. It’s also a great addition to a picnic or potluck.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad may become slightly softer as it sits, but the flavor will still be delicious. I do not recommend freezing this salad, as the texture of the beans and mozzarella will be significantly altered.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	419.2 kcal	N/A
Calories from Fat	250 g	60%
Total Fat	27.9 g	42%
Saturated Fat	8.4 g	42%
Cholesterol	36.4 mg	12%
Sodium	693.2 mg	28%
Total Carbohydrate	22.3 g	7%
Dietary Fiber	6.9 g	27%
Sugars	5.9 g	23%
Protein	20.4 g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Option: To make this salad vegan, simply substitute the mozzarella with a plant-based mozzarella alternative. There are many good options available these days, made from ingredients like cashews, almonds, or soy.
• Gluten-Free: This salad is naturally gluten-free! Just ensure that your Lawry’s Seasoned Salt is certified gluten-free, as some brands may contain trace amounts of gluten.
• Italian Flair: Add a tablespoon of pesto to the dressing for a burst of Italian flavor. Sun-dried tomatoes, artichoke hearts, or Kalamata olives would also be delicious additions.
• Spicy Kick: Add a pinch of red pepper flakes to the dressing or a finely diced jalapeño to the salad for a spicy kick.
• Seasonal Adaptation: In the fall, consider adding roasted butternut squash or sweet potatoes to the salad for a heartier, more seasonal dish. In the winter, try adding pomegranate seeds for a pop of color and tartness.

FAQs (Frequently Asked Questions)

Q: Can I use dried beans instead of canned beans?
A: Yes, you can. Soak and cook the dried beans according to package directions until tender but not mushy. Make sure to cool them completely before adding them to the salad.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad a few hours in advance. However, I recommend adding the dressing just before serving to prevent the salad from becoming too soggy.

Q: What other types of beans can I use?
A: Cannellini beans, Great Northern beans, or even chickpeas would all work well in this salad. Choose your favorite bean or experiment with different combinations.

Q: Can I use dried herbs instead of fresh basil?
A: While fresh basil is preferred for its vibrant flavor, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil for every 8 fresh leaves.

Q: How can I prevent the mozzarella from sticking together?
A: Toss the cubed mozzarella with a little bit of olive oil before adding it to the salad. This will help to prevent it from clumping together.

Final Thoughts

This Mozzarella, Tomato, & White Bean Salad is more than just a recipe; it’s a celebration of simple, fresh ingredients and the joy of sharing good food with loved ones. I hope you’ll try it and make it your own, adding your personal touch to create a dish that’s both delicious and memorable. Don’t hesitate to experiment with different variations and substitutions to find your perfect combination. And most importantly, enjoy the process of creating something beautiful and delicious! Let me know what you think!