When the weather gets warmer I always get excited for lighter and refreshing food and wine. There is nothing like a cool,
crisp glass of rosé on a nice spring evening. The other day I made myself a refreshing and light dinner to go with that rosé. I defrosted one of my turkey burgers and made a white bean, tomato and mozzarella salad.
[ For the turkey burgers, I combined ground turkey, parsley, granulated garlic, salt and pepper, and formed them into patties.
I wrapped each one individually and put them in the freezer. They keep for a while! Perfect to have around for a quick and healthy dinner. ]
While my turkey burger was defrosting I mixed up the bean salad. I was inspired to make this salad when I saw some little fresh mozzarella balls at the market. In this recipe I also added some celery simply because I saw it my vegetable drawer while I was prepping. It worked very nicely. Pair it all with a light, crisp glass of rosé, and there's nothing better.
WHITE BEAN, TOMATO, MOZZARELLA SALAD
1 can white cannelini beans
1 small tomato, diced
8 - 10 little fresh mozzarella balls, quartered (or more if you like)
2 stalks of celery, sliced
2 - 3 tbsp olive oil
2 tsp red wine vinegar
fresh cracked salt and pepper to taste
Drain the beans and rinse well. Combine all ingredients in a medium sized bowl and always adjust to your taste! I tend to go lighter on the salt. This salad will keep in the refrigerator for a few days. It's best to eat at room temperature.