Bean and Mozzarella Salad Recipe

Name: Bean and Mozzarella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup sherry wine vinegar; ¾ teaspoon salt; ¼ teaspoon black pepper; 2 teaspoons Dijon mustard; 2 teaspoons honey; ⅔ cup extra virgin olive oil; 8 ounces fresh mozzarella cheese; 1 lb mixed green and yellow beans; 1 cup grape tomatoes; 8 cups torn boston lettuce

Servings: persons

1
In medium bowl, whisk together vinegar, salt, pepper, mustard and honey until smooth.
2
Gradually whisk in the olive oil and continue whisking until thickened.
3
Set aside.
4
Cut mozzarella into 1/2 inch pieces.
5
Set aside.
6
Bring medium-size pot of salted water to a boil.
7
Add beans and cook for 5 minutes.
8
Drain beans and place in a glass bowl.
9
Toss with 1/4 cup of the dressing.
10
Allow to cool to room temperature.
11
Slice tomatoes in half.
12
In large bowl, toss together tomatoes, lettuce, mozzarella, beans and 1/4 cup of the dressing.
13
Serve salad immediately with the remaining dressing on the side.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup sherry wine vinegar, ¾ teaspoon salt, ¼ teaspoon black pepper, 2 teaspoons Dijon mustard, and more.

Yes, Bean and Mozzarella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bean and Mozzarella Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions