Green Bean and Mozzarella Salad

By miss5elements

Your tailgate crowd will love this bright, tasty salad from Stasha Wampler of Clinchport, Virginia. It's easy to make and take.

This recipe is:
Quick


Nutrition Facts: 1 serving (3/4 cup) equals 153 calories, 12 g fat (4 g saturated fat), 22 mg cholesterol, 438 mg sodium, 6 g carbohydrate, 2 g fiber, 6 g protein.
Green Bean and Mozzarella Salad published in Taste of Home August/September 2007, p11

Slicing Up Tomatoes for Salads
Fresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery. —Ruby W., Bogalusa, Louisiana

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

Preparation

Step 1

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.