ITALIAN MOZZARELLA SALAD
Better Homes & Gardens
Crusty Italian bread with olive oil or butter is perfect on the side. Cappuccino and tiramisu or biscotti for dessert complete the menu.

1/4 cup red wine vinegar
1/4 cup olive oil or salad oil
1 1/2 tsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1 tsp. Dijon-style mustard
1/4 tsp. crushed red pepper
1 small clove garlic, minced
8 oz. round- or log-shaped mozzarella (preferably fresh mozzarella) or part-skim scamorza
15-oz. can black beans or garbanzo beans
15-oz. can butter beans or great northern beans
1 small cucumber, quartered lengthwise and sliced (1 cup)
2 red and/or yellow tomatoes, thinly sliced
1/2 cup sliced green onion
Fresh basil sprigs (optional)

In a jar with a screw-top lid combine vinegar, oil, basil, mustard, crushed red pepper, and garlic. Cover and shake well to mix. Chill until needed, up to 48 hours. Cut mozzarella cheese into thin slices; set aside. Drain and rinse beans; drain thoroughly. In a large mixing bowl combine beans and cucumber. Add dressing to bean mixture; toss. Divide among 4 dinner plates. Arrange cheese and tomato slices alternately atop bean mixture. Sprinkle with sliced green onion. Garnish with basil sprigs, if desired. Makes 4 main-dish servings.