Description
A delicious cold Green Bean Salad that includes tomatoes, fresh mozzarella, and a zesty vingaigrette.
Ingredients
Units
Scale
For the Vinaigrette Dressing:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon or whole grain mustard
- 2 tablespoons chopped, fresh basil (or 2 teaspoons dried basil)
- 1 teaspoon granulated garlic
- 1 teaspoon sugar (optional)
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Salad
- 2 pounds fresh green beans (stem end and strings removed)
- 1 pint cherry or grape tomatoes
- 8 ounces of fresh mozzarella (use small balls or cut a large ball into bite-size pieces)
Instructions
- Whisk the dressing ingredients together and set aside.
- Blanch the green beans in boiling water for 2-3 minutes for fine beans, or 6-8 minutes for larger beans (or until tender to your liking). Remove beans from boiling water and place them into a bowl of ice water to stop the cooking. Drain.
- In a large bowl, add drained beans, tomatoes, and mozzarella. Drizzle with dressing and gently toss to combine.
- Season with extra salt and pepper, if needed, before serving.
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 30 minutes