Salad, "SPRING" Bean Salad

By kcfrost

3 Bean & fresh vegetable salad.
You can used any variety of white beans you like.

Ingredients

• 1 -(15oz) can butter beans, rinsed & drained.
• 1 -(15oz) can great northern beans, rinsed & drained.
• 1 -(15oz) can garbanzo beans, rinsed & drained.
• 1-cup cherry or grape tomatoes, halved or quartered depending on size.
• 1/2 of red onion, minced.
• 3 -green onions, sliced thin.
• 1/2-cup shredded parmesan cheese.
• 1-cup fresh mozzarella, cubed.(Cube just a little larger than the beans)
• 3-Tb. spoons fresh chopped basil, add more to liking.
• 1-tsp. lemon zest.
• Salt & pepper to taste.
• LEMON VINAGRETTE
• 1/4-cup fresh lemon juice.
• 1/3-cup extra virgin olive oil.
• 1-clove garlic, minced very fine.
• 1-tsp. sugar.
• 1/2-tsp. salt.
• 1/4-tsp. fresh cracked pepper.

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Combine all the salad ingredients in a medium serving bowl and toss to combine.
In a small bowl or mason jar, combine lemon vinagrette ingredients & whisk or shake to emulsify.
Pour dressing over the beans & taste to adjust seasonings.
The flavors get better over time so dress salad about 2-3 hours before serving.
Can also be made a day in advance.
Keep covered in fridge.
Such bright & fresh spring flavors!