Bean And Mozzarella Salad Recipes

WARM TUSCAN BEAN SALAD

Warm Tuscan Bean Salad image

Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 small onion, thinly sliced
1 small green pepper, chopped
1 garlic clove, minced
3 teaspoons olive oil
1 large tomato, coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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.

BLACK BEAN & MOZZARELLA SALAD

Black Bean & Mozzarella Salad image

From Womens Health magazine. Reading through my magazine came across a number of summer salad recipes and they all looked great. I was inspired to make this and the Lime Biryani tonight. Doubled the recipes to last for the week. Posted them here so I don't lose them.

Provided by WhatExit

Categories Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup sun-dried tomato vinaigrette dressing
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon cumin
2 cups fresh corn kernels
2 ounces smoked mozzarella cheese, diced
1 pint cherry tomatoes, quartered
3/4 cup coarsely chopped avocado
1/2 cup chopped red onion
1/4 cup fresh cilantro

Steps:

In a large bowl combine dressing, benas, cumin and salt and pepper to taste. Set aside.
Heat a non-stick pan and roast corn until lightly browned. Remove from heat, let cool and add corn and remaining ingredients to beans.
Chill until ready to serve.

Nutrition Facts : Calories 279.1, Fat 8.9, SaturatedFat 2.8, Cholesterol 11.2, Sodium 108.9, Carbohydrate 40.8, Fiber 11.9, Sugar 5.7, Protein 13.9

WHITE BEAN AND FRESH MOZZARELLA SALAD

White Bean and Fresh Mozzarella Salad image

Make and share this White Bean and Fresh Mozzarella Salad recipe from Food.com.

Provided by sofie-a-toast

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (14 1/2 ounce) can great northerner beans
1 teaspoon dried oregano
4 ounces fresh mozzarella cheese, cut into 1/2 in cubes
1/4 cup diced shallot
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1/3 teaspoon salt
fresh ground black pepper
2 tablespoons chopped basil
2 cups chopped spinach

Steps:

Drain beans and rinse well.
In a bowl, combine the beans, oregano, cheese, and shallot.
In a small bowl, mix the salt, pepper, oil and vinegar. Pour over the beans, toss with basil.
this can marinate and sit until dinner or be served immediately. Add the spinach right before serving.

Nutrition Facts : Calories 160, Fat 13.2, SaturatedFat 4.7, Cholesterol 22.4, Sodium 385.9, Carbohydrate 3.7, Fiber 0.5, Sugar 1, Protein 7.1

THREE BEAN SALAD WITH MOZZARELLA

Three bean salad with mozzarella image

This substantial salad features a delicious mix of cannellini, kidney and green beans, and is ideal for a summer picnic

Provided by Sara Buenfeld

Categories Dinner, Lunch

Time 30m

Number Of Ingredients 15

Ingredients

320g fine beans, ends trimmed and halved if large
4 carrots (320g), cut into slim batons
2 red onions, halved and sliced
400g can cannellini beans, drained
400g can red kidney beans, drained
320g mixed colour baby tomatoes (ours were red, yellow and orange), halved
15g basil leaves, roughly torn
120g vegetarian mozzarella, cut into cubes
2 tbsp extra virgin olive oil
1-2 tbsp balsamic vinegar
2 garlic cloves, finely chopped
½-1 tsp dried oregano
1 tsp dried English mustard powder
15 pitted Kalamata olives (about 45g), sliced
½ tsp lemon zest and 2 tbsp juice

Steps:

Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.

Nutrition Facts : Calories 376 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 17 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium

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.

MOZZARELLA, TOMATO, & WHITE BEAN SALAD

Mozzarella, Tomato, & White Bean Salad image

Nice bean salad. A quick side dish to bring to a summer barbecue or party. I prefer the grape tomatoes but any favorite kind of yours will be nice.

Provided by Catcooks123

Categories Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can white kidney beans
8 ounces low fat mozzarella, cut in small cubes
8 ounces cherry tomatoes or 4 medium tomatoes, cut into bite-size pieces
8 leaves cut up fresh basil
lettuce
1/3 cup olive oil
2 tablespoons balsamic vinegar
Lawry's Seasoned Salt
fresh ground pepper

Steps:

Cut up the cheese and tomatoes if nessary.
Rinse the beans In cold water very well, carefully drain.
Place these ingredients in a bowl with some of the basil.
(save some for garnish) Whip together dressing ingredients.
add to bowl blend with care not to break up the beans.
Taste and add more seasoning if necessary.
Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
Spot basil around for garnish.
A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.

Nutrition Facts : Calories 419.2, Fat 27.9, SaturatedFat 8.4, Cholesterol 36.4, Sodium 693.2, Carbohydrate 22.3, Fiber 6.9, Sugar 5.9, Protein 20.4

GREEN BEAN AND MOZZARELLA CHEESE SALAD

Green Bean and Mozzarella Cheese Salad image

An easy and delicious salad recipe.

Provided by Allrecipes Member

Time 1h15m

Yield 4

Number Of Ingredients 5

Ingredients

2 cups fresh green beans, cooked, drained
6 plum tomato (blank)s plum tomatoes, chopped
1 cup KRAFT FREE Shredded Non-Fat Mozzarella Cheese
¼ cup chopped fresh basil
⅓ cup prepared GOOD SEASONS Italian Salad Dressing Mix for Fat Free Dressing

Steps:

Place beans, tomatoes, cheese and basil in large bowl.
Pour dressing over bean mixture. Refrigerate at least 1 hour to marinate.

Nutrition Facts : Calories 34.4 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 3 g, Protein 1.9 g, SaturatedFat 0 g, Sodium 8.1 mg, Sugar 3.2 g

MOZZARELLA & GREEN BEAN SALAD RECIPE

Mozzarella & Green Bean Salad Recipe image

Enjoy a Mozzarella & Green Bean Salad recipe that's as colorful as it is tasty. Plum tomatoes give this green bean salad recipe pop in more ways than one.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 6 servings, 1 cup each

Number Of Ingredients 5

Ingredients

2 cups fresh green beans, cooked
6 plum tomatoes (1 lb.), chopped
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
1/3 cup chopped fresh basil
1/3 cup KRAFT Tuscan House Italian Dressing

Steps:

Combine ingredients.
Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

PASTA SALAD

Pasta Salad image

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish

Time 30m

Yield 8 to 10

Number Of Ingredients 13

Ingredients

3 tablespoons red wine vinegar, plus more to taste
1 garlic clove, finely grated or minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
1 pound short-cut pasta, such as farfalle
1 pint cherry or grape tomatoes, halved
8 ounces mozzarella, cubed (or use small mozzarella balls)
4 ounces sliced salami, cut into 1/4-inch ribbons
3/4 cup sliced Kalamata olives
1/2 cup thinly sliced cucumber
3 tablespoons diced red onion
1 cup coarsely chopped fresh parsley and basil leaves

Steps:

Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
Drizzle with olive oil and top with cracked black pepper just before serving.