Black Bean Mozzarella Salad Recipes

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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

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

BLACK BEAN SALAD



Black Bean Salad image

This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.

Provided by Merle Shinpoch

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup Italian salad dressing
½ teaspoon garlic salt

Steps:

  • In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Nutrition Facts : Calories 159 calories, Carbohydrate 24.2 g, Fat 6.3 g, Fiber 5.7 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 561.9 mg, Sugar 5 g

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

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 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

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.

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

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.

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