White Bean Balsamic Tomato Salad, Guest Post by Renee of Magnolia Days
Author: Renee Dobbs, Magnolia days. Guest post to The Lovely Pantry
Recipe type: Salad
Ingredients
For the Balsamic Vinaigrette Dressing:
1 teaspoon Dijon mustard
1 teaspoon (packed) brown sugar
½ teaspoon chopped fresh garlic
Good pinch of sea salt
Pinch of fresh cracked pepper
⅓ cup balsamic vinegar
½ cup olive oil
For the salad:
1 cup chopped fresh tomatoes
3 tablespoons balsamic vinaigrette
1 can white cannellini beans, rinsed and drained
Spring salad mix
Blue cheese crumbles
Instructions
In a blender, add mustard, brown sugar, garlic, salt, pepper, and vinegar. Blend on high to combine/liquefy. Turn the blender on low and slowly pour in the olive oil. Transfer vinaigrette to a salad dressing container for serving.
In a small bowl, combine the tomatoes and balsamic vinaigrette. In a ramekin (about 6 to 7-ounce size), add ¼ cup of the tomato mixture. Top the tomatoes with ⅓ cup of beans. Place the ramekin(s) in the refrigerator for ½ to 1 hour. (This will marinate the tomatoes).
Spread the salad mix on a plate. Invert the ramekin onto the salad and lift off the ramekin to stack the beans and tomatoes on top. Sprinkle the salad with blue cheese crumbles. Serve with additional balsamic vinaigrette to use if more dressing is desired. Enjoy!
Recipe by Lovely Pantry at https://lovelypantry.com/2012/07/white-bean-balsamic-tomato-salad-guest-post-renee-magnolia-days/