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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 530 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 (15 oz) cans cannellini (white kidney) beans
  • 1 English cucumber
  • 1 small pkg fresh basil
  • 1 (8 oz) pkg fresh mozzarella cheese
  • 2 cloves garlic
  • 2 pints grape tomatoes
  • 2 shallots
  • 2 whole grain buns or rolls
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • red wine vinegar
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 2 pints grape tomatoes
    • 1 English cucumber
    • 1 small pkg fresh basil
  2. Drain and rinse the beans; set aside to drain further.
    • 2 (15 oz) cans cannellini (white kidney) beans
  3. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a large salad bowl.
    • 2 cloves garlic
  4. To the garlic, add olive oil, red wine vinegar, Dijon, salt, and pepper; whisk together.
    • 2 tbsp extra virgin olive oil
    • 2 tsp red wine vinegar
    • ½ tsp Dijon mustard
    • 1 tsp salt
    • ½ tsp black pepper
  5. Trim off and discard the ends of the cucumber; quarter the cucumber lengthwise, then slice crosswise into ¼-inch-thick pieces at an angle. Add to the salad bowl.
  6. Halve the grape tomatoes and add to the salad bowl.
  7. Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.
  8. Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds. Add to the salad bowl.
    • 2 shallots
  9. Large dice the mozzarella into ¾-inch cubes and add to the salad bowl.
    • 1 (8 oz) pkg fresh mozzarella cheese
  10. Add olive oil to a nonstick skillet and preheat over medium heat.
    • 1 tbsp extra virgin olive oil
  11. Large dice the buns or rolls into ¾-inch cubes.
    • 2 whole grain buns or rolls
  12. Once the skillet is hot, add the bread cubes and cook, stirring frequently, until toasted and browned, 4 to 6 minutes. Transfer to a bowl.
  13. Once the bread has been transferred, add the beans to the skillet and season with salt and pepper; cook until heated through, 1 to 2 minutes.
    • ½ tsp salt
    • ¼ tsp black pepper
  14. Add the beans and bread cubes to the salad bowl; toss to combine.
  15. To serve, divide the salad between plates or bowls. Enjoy!

Nutrition per Serving

Calories
530
Fat
25g
Net Carbs
38g
Protein
28g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • whisk or fork