Mozzarella, Tomato, & White Bean Salad - cooking recipe

Ingredients

1 (16 ounce) can white kidney beans
8 ounces low fat mozzarella, cut in small cubes
1 8 ounces cherry tomatoes or 4 medium tomatoes, cut into bite-size pieces
8 leaves cut up fresh basil
lettuce
Dressing
1/3 cup olive oil
2 tablespoons balsamic vinegar
Lawry's Seasoned Salt
fresh ground pepper

Preparation

Cut up the cheese and tomatoes if nessary.
Rinse the beans In cold water very well, carefully drain.
Place these ingredients in a bowl with some of the basil.
(save some for garnish) Whip together dressing ingredients.
add to bowl blend with care not to break up the beans.
Taste and add more seasoning if necessary.
Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
Spot basil around for garnish.
A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.