Caprese summer salad with Cannellini Beans

We have been cheering for my cousin last weekend at the Düsseldorf Triathlon. I love sports events. Especially running and Triathlon. So since Sunday I am even keener on getting a racing bike. It is such a good thing to have – especially in the summer. The Rhineland has so many great routes and you are quickly out of the city.

I should get one.

And you should make this salad.

It is a perfect summertime salad with a pesto-like dressing. I discovered Cannellini beans recently and I love their nutty taste and smooth texture.

2 cups of boiled white Cannellini beans

2 cups cherry tomatoes, cut into halves

1/2 red onion, thinly sliced

1 handful of pine nuts

100g buffalo mozzarella, cut into chunky pieces

Some fresh basil leaves, chopped

For the dressing:

1 handful of fresh basil

1/2 handful of fresh mint

Juice from 1/2 lemon

1/3 cup of olive oil

2 tablespoons of white wine vinegar

1 teaspoon of Dijon mustard

Salt and pepper to taste

Mix all ingredients for the salad in a large bowl. Combine the ingredients for the dressing in a mixing bowl and use a hand-held blender to puree the herbs and to mix everything well. Toss over the salad. Done.