Ingredients
-
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
-
5 ounces cherry tomatoes, halved
-
4 ounces mini fresh mozzarella balls (perlini)
-
6 large basil leaves, thinly sliced
-
salt and freshly ground black pepper to taste
-
2 tablespoons extra virgin olive oil
-
1/4 cup balsamic glaze, or as needed
Directions
-
Place beans, tomatoes, mozzarella balls, basil, and olive oil in a large bowl. Toss to coat; season with salt and pepper.
-
When ready to serve, divide salad onto plates and drizzle with balsamic glaze, about 1 tablespoon per serving.
