Categories: Salads, dinner

Ingredients

• 15-ounce can black beans or garbanzo beans, rinsed and drained
• 15-ounce can butter beans or Great Northern beans, rinsed and drained
• 1 small cucumber, quartered lengthwise and sliced (1 cup)
• 2 red and/or yellow tomatoes, cut into thin wedges
• 1/4 cup thinly sliced green onions
• 8 ounces round- or log-shaped fresh reduced-fat mozzarella cheese
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh basil
• 1 teaspoon Dijon-style mustard
• 1/4 teaspoon crushed red pepper
• 1 clove garlic, minced

Directions

1. In a large bowl combine black beans, butter beans, cucumber, tomatoes, and green onions.

2. Add Basil Dressing; toss lightly to coat. Cut cheese into thin slices; gently toss with salad mixture. Serve immediately.

3. Basil Dressing: In a screw-top jar combine 1/4 cup red wine vinegar; 1/4 cup extra-virgin olive oil; 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed; 1 teaspoon Dijon-style mustard; 1/4 teaspoon crushed red pepper; and 1 clove garlic, minced. Cover and shake well. (If desired, cover and chill dressing up to 2 days.) Makes about 1/2 cup.

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