Bean and Mozzarella Salad

Makes 6
Prep 10 m
Cook 5 m



  1. 1 of 4 In a medium-size bowl, whisk together vinegar, salt, black pepper, Dijon 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.
  2. 2 of 4 Bring a 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
  3. 3 of 4 Slice tomatoes in half. In a large bowl, toss together tomatoes, lettuce, mozzarella, beans and 1/4 cup of the dressing.
  4. 4 of 4 Serve salad immediately with the remaining dressing on the side.
Nutrition Information for Bean and Mozzarella Salad
Servings Per Recipe: 6
Per Serving: 30 mg chol., 9 g sat. fat, 11 g carb., 33 g Fat, total, 367 kcal cal., 9 g pro., 401 mg sodium, 4 g fiber