Bean salad with mozzarella and basil
Fresh tomatoes are the cherry on top of this lovely bean salad with mozzarella and basil.
- dried beans (black, red, white or brown)
- fresh basil
- olive oil
- lemon juice
Everyone should grow beans! I use beans in so many different dishes and they are actually quite easy to grow up here in the north. I store my dried beans with their pods in paper bags. The kids and I enjoy picking them from the pods when it's time to cook them. This is a simple but luxurious beans salad with mozzarella and a delicious dressing.
Soak the dried beans (white, black, red or brown beans) in plenty of water overnight.
Remove the water and put the beans in a pot with new lightly salted water.
Bring to a boil and let the beans simmer until they are soft (but make sure they don't break.) This should take about an hour, depending on which beans you use.
Mix fresh basil and olive oil. Add a little salt and a splash of lemon juice.
Add some sliced mozzarella, the basil dressing and chopped tomatoes to the beans.
This bean salad is the perfect side to a vegetarian dish, or eat it on its own as a light lunch.
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth