Regular Foods · Lunch · by Rowan
Rowan's White-Bean Garden Cup
White Bean Caprese Cup
Tender white beans turn caprese flavors into a more substantial meatless lunch. Beans, tomato skins, raw basil, and cheese are later-stage foods in many plans; begin with a smaller amount and chew thoroughly when cleared.
- Total time
- 15 min
- Yield
- 5 servings
- Serving
- About 3/4 cup
- Texture
- Tender with soft pieces
Ingredients
- 2 cans (15 ounces each) no-salt-added white beans, drained and rinsed
- 2 cups cherry tomatoes, quartered
- 1 cup pearl mozzarella, halved
- 1/4 cup chopped sun-dried tomatoes, optional
- 1 small garlic clove, finely grated
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Directions
- 1
Pat the rinsed beans dry and place them in a mixing bowl.
- 2
Add the quartered tomatoes, halved mozzarella, optional sun-dried tomato, garlic, and basil.
- 3
Whisk the olive oil and vinegar, pour over the salad, and fold gently so the beans stay intact.
- 4
Refrigerate for 20 minutes if time allows. Divide into five servings.
- 5
Take small bites, chew very thoroughly, and stop at your care team's fullness signal.
PER SERVING
Nutrition
- Protein
- 13g
- Calories
- 233
- Carbs
- 20g
- Fat
- 12g
- Fiber
- 6g
Nutrition is provided by the source per serving and may vary with the beans, mozzarella, and dressing brands used.
Source: Adapted and independently worded from Mather Hospital's White Bean Caprese Salad (https://www.matherhospital.org/weight-loss-matters/white-bean-caprese-salad/).
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