Best 2 Bean And Mozzarella Salad Recipes

Savor the delightful flavors of a bean and mozzarella salad, a culinary symphony of textures and tastes. As one of the most versatile dishes, it can be enjoyed as a refreshing summer salad, a hearty side dish, or even a light main course. With its colorful medley of beans, creamy mozzarella, and zesty dressing, this salad is a feast for the eyes and the palate. Indulge in the goodness of legumes, protein-rich mozzarella, and a symphony of flavors that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

GREEN BEAN, TOMATO AND MOZZARELLA SALAD

Green Bean, Tomato and Mozzarella Salad image

Make and share this Green Bean, Tomato and Mozzarella Salad recipe from Food.com.

Provided by Marie

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups fresh green beans, cooked til tender
8 ounces mozzarella cheese, cubed
1/2 cup Italian dressing (I use prepared Good Seasons)
4 tomatoes, cut up
1/3 cup chopped fresh basil

Steps:

Mix all ingredients together and chill for an hour before serving.

GREEN BEAN AND MOZZARELLA SALAD

Green Bean and Mozzarella Salad image

Your tailgate crowd will love this bright, tasty salad from Stasha Wampler of Clinchport, Virginia. It's easy to make and take.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

2 cups cut fresh green beans (2-inch pieces)
6 plum tomatoes, sliced
1 block (8 ounces) mozzarella cheese, cubed
1/2 cup Italian salad dressing
1/3 cup minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place beans in a small saucepan and cover with water. Bring to a boil; cook, uncovered, for 6-8 minutes or until crisp-tender. Drain and rinse in cold water. , Place beans in a large salad bowl. Add the remaining ingredients; gently toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 153 calories, Fat 12g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 438mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

Use fresh ingredients: Fresh beans, mozzarella, and vegetables will give your salad the best flavor.
Choose a variety of beans: Don't just stick to one type of bean. Try using a mix of different beans, such as black beans, kidney beans, and chickpeas.
Cook the beans properly: If you're using dried beans, be sure to soak them overnight before cooking. This will help to reduce the cooking time and make the beans more digestible.
Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp. Overcooking will make them mushy.
Use a light dressing: A light vinaigrette or lemon-based dressing will help to brighten up the salad without overpowering the other ingredients.
Serve the salad immediately: Bean and mozzarella salad is best served immediately after it is made. The longer it sits, the more the flavors will meld together and the salad will become less crisp.

Conclusion:

Bean and mozzarella salad is a delicious and healthy salad that is perfect for a summer lunch or dinner. It is also a great way to use up leftover beans and mozzarella. With its vibrant colors and flavors, this salad is sure to be a hit with everyone at your table.

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