Bean And Mozzarella Salad Recipes

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.

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.

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.

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.

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.

Steps:

• In medium bowl, whisk together vinegar, salt, pepper, 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.
• Bring 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.
• Slice tomatoes in half.
• In large bowl, toss together tomatoes, lettuce, mozzarella, beans and 1/4 cup of the dressing.
• Serve salad immediately with the remaining dressing on the side.