Black Bean Mozzarella Salad Recipes

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

Ingredients

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

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

Ingredients

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

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