Tomato, Mozzarella Salad with Israeli Cous Cous and Cannellini Beans

Change this one up by adding or omitting ingredients and or adding a protein of choice.
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Time

0:30
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Ingredients

15
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Steps

1
people

Servings

Serves Four Hungry Triathletes

Ingredients

Balsamic vinegar
¼ Cup
Bell pepper - yellow, orange or redsmall dice
1 Count
Cannellini beans aka white kidney beans or great northern beans or chickpeas
15 Ounces
Fresh basil, chopped
2 Tablespoons
Fresh mint, chopped (optional)
1 Teaspoon
Fresh parsley, chopped
1 Tablespoon
Fresh pepper
1 Teaspoon
Grape tomatoe's
1 Pint
Honey
1 Tablespoon
Israeli cous cous cooked according to package directions
8 Ounces
Kosher salt
1 Teaspoon
lemon juice and zest
1 Count
Mozzarella (log or ball)
16 Ounces
Olive oil
0.33 Cup
Purple onion, thinly sliced and diced
2 Tablespoons

Steps

1

In a large mixing bowl, mix first 6 ingredients together. To make the dressing mix the remaining ingredients together in either a mason jar or a bowl. If using a jar shake to mix, if a bowl then whisk together. Pour dressing over ingredients and mix well. Refrigerate in an airtight container. Can make this a day in advance.

Feel free to add or omit ingredients to your taste.

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