Ingredients for Bean And Mozzarella Salad
- 2 tablespoons sherry wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 cup extra virgin olive oil
- 8 ounces fresh mozzarella cheese
- 0 ounces mixed green and yellow beans
- 2 medium grape tomatoes
- 0 cups boston lettuce
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 (15 ounce) can cannellini beans
- 4 cups chopped romaine lettuce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bean And Mozzarella Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bean And Mozzarella Salad
- In a medium bowl, whisk together 2 tablespoons red wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon Dijon mustard, and 1 tablespoon honey until smooth.
- Gradually whisk in 1/2 cup olive oil, whisking continuously until the dressing thickens.
- Set aside 1/4 cup of the dressing for later use.
- Cut 8 ounces fresh mozzarella into 1/2-inch pieces.
- Set aside.
- Bring a medium-sized pot of salted water to a boil. Add 1 (15-ounce) can of cannellini beans (drained and rinsed) and cook for 5 minutes.
- Drain the beans and place them in a medium glass bowl. Toss with 1/4 cup of the prepared dressing.
- Allow the beans to cool to room temperature.
- Slice 2 medium tomatoes in half.
- In a large bowl, combine the cooled beans, halved tomatoes, 4 cups chopped romaine lettuce, mozzarella cheese, and the remaining dressing. Gently toss to combine.
- Serve the salad immediately, offering the remaining dressing on the side for extra flavor.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
12g
Fat
41g
Carbs
2g
