Green Bean and Mozzarella Salad

0.0/5 rating (0 votes)


  • 2 cups fresh green beans, cut in 2-inch pieces
  • 6 plum tomatoes, sliced
  • 1 (8 oz.) block mozzarella cheese, cubed
  • 1/2 cup Italian salad dressing
  • 1/3 minced fresh basil
  • 1/4 tsp. salt
  • 1/8 tsp. pepper


  1. Place beans in a small saucepan and cover with water. Bring to a boil; cook uncovered for 6 to 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. Yields 6 to 8 servings.

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2021 MFA Incorporated.

Connect with us.