Ingredients
1 pound fresh mozzarella, cut into small cubes
1 pound tomatoes, cut into small cubes, or small tomatoes, halved or quarted
1 (15 ounce) can cannellini beans, drained and rinsed well
2-4 tablespoons pesto (I’d start off with 2 and add more to taste.)
1/4 cup balsamic vinegar
Salt and pepper, to taste

Instructions
1. Mix all ingredients together then season with salt and pepper to taste.  Stir well. 



Comments
I wanted to add more protein to a chopped Caprese-type salad and thought that cannellini beans would be a great way to do this.  It worked very well, the balsamic vinegar really brought the whole salad together.  I added a bit too much pesto and found it slightly overpowering, so I’ve modified the amount in this recipe so you can add more depending on your own pesto tastes.  This makes a great lunch salad!