Warm White Bean Salad Tomatoes Arugula Baby Mozzarella
Easy, healthy, and filling this warm white bean salad made with sweet tomatoes, arugula, and baby mozzarella is you next weeknight meal or weekend lunch with homemade bread. It also makes a perfect side dish to any meal. Ready in 15 minutes!
Servings: 4 -6 servings
Ingredients
- 1 14-ounce can plum tomatoes
- ½ teaspoon dried oregano
- 1 clove garlic finely chopped
- ½ tablespoon fresh basil leaves, torn fresh basil leaves, torn
- ½ teaspoon balsamic vinegar good quality
- 1 14-ounce can cannellini beans drained with 2 tablespoon liquid reserved
- 10 - 12 baby mozzarella balls
- 1 tablespoon olive oil
- Salt and Pepper to taste
- Fresh Basil leaves for garnish
- Balsamic glaze for topping optional
Instructions
- Heat a medium skillet or pan with olive oil, chopped garlic, dried basil and oregano, balsamic vinegar, and salt and pepper. Let the herbs get fragrant about 1 minute. Add the tomatoes and cook an additional 8 minutes or medium low heat.
- Add the cannellini beans, add 2 tablespoon of the cooking liquid from the can as well, and cook the beans for around 5 minutes.
- Once the beans have softened slightly turn off the heat and set aside for 2 minutes to cool. Add the arugula and mix well. Add baby mozzarella, a drizzle of olive oil and balsamic glaze, a few torn basil leaves, and serve!
Nutrition
Calories: 209kcal | Carbohydrates: 1g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 51mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 256mg | Iron: 0.1mg
