Italian Mozzarella and Butter Bean Salad

Italian Mozzarella and Butter Bean Salad

  • Prep: 25 min
  • Cook Time:
  • Total: 25 min
  • Serving: 4 Servings

This hearty vegetarian salad can either be served as a side or as the main course. If you can find mozzarella made from buffalo milk, splurge and indulge in the authentic version of this Italian cheese.


  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1-1/2 teaspoon snipped fresh basil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon crushed red pepper
  • 1 small clove garlic, minced
  • 1 15-ounce can black beans
  • 1 15-ounce can butter beans
  • 1 small cucumber, quartered lengthwise and sliced (1 cup)
  • 8 ounces round- or log-shape fresh mozzarella
  • 8 ounces round- or log-shape fresh mozzarella
  • 4 green onions, thinly sliced (1/2 cup)
  • Sea salt and freshly ground black pepper
  • Fresh basil sprigs to garnish


  1. Rinse off the beans and place in a sieve to thoroughly drain.
  2. In the meantime, put the red wine vinegar, olive oil, 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed, Dijon-style mustard, crushed red pepper, and garlic in a small bowl and whisk vigorously until blended.
  3. Place the beans and cucumber into a large bowl and toss to coat with the wine vinaigrette.
  4. Divide the bean mixture between 4 plates and then top with the cheese and tomato slices.
  5. Sprinkle the salad with the sliced onion and some salt and pepper. Garnish with the fresh basil and serve.


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