Bean and Mozzarella Salad

Bean and Mozzarella Salad
Servings: 6 Prep 10 mins Cook 5 mins


  • 1/4 cup sherry wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 2/3 cup extra-virgin olive oil
  • 8 ounces fresh mozzarella
  • 1 pound mixed green and yellow beans
  • 1 cup grape tomatoes
  • 8 cups torn Boston lettuce

Make It

1. In a medium-size bowl, whisk together vinegar, salt, black pepper, Dijon mustard, and honey until smooth. Gradually whisk in the olive oil and continue whisking until thickened. Set aside. Cut mozzarella into 1/2-inch pieces. Set aside.

2. Bring a medium-size pot of salted water to a boil. Add beans and cook for 5 minutes. Drain beans and place in a glass bowl. Toss with 1/4 cup of the dressing. Allow to cool to room temperature

3. Slice tomatoes in half. In a large bowl, toss together tomatoes, lettuce, mozzarella, beans and 1/4 cup of the dressing.

4. Serve salad immediately with the remaining dressing on the side.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 367, Fat, total (g): 33, chol. (mg): 30, sat. fat (g): 9, carb. (g): 11, fiber (g): 4, pro. (g): 9, sodium (mg): 401, Percent Daily Values are based on a 2,000 calorie diet.