Green and Yellow Beans with Fresh Mozzarella and Pine Nuts

Lovers of Italian mozzarella, tomato, and basil salad known as Caprese will enjoy this colorful twist, made with two kinds of beans. In place of the string beans, you can try broad, flat Italian green beans, which are also called Romano beans. Toasted pine nuts add protein and delicious flavor.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 2 tablespoon(s) pine nuts
  • 8 ounce(s) green beans trimmed
  • 8 ounce(s) yellow wax beans trimmed
  • 1 tablespoon(s) extra-virgin olive oil
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) black pepper
  • 4 ounce(s) part skim mozzarella cheese
  • 1/4 cup(s) basil leaves sliced

Preparation

  1. Heat the oven to 275F. Spread pine nuts on a baking sheet and toast until fragrant and lightly golden, 5-7 minutes. Set aside.

  2. While pine nuts are toasting, bring a large saucepan of water to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop cooking. Drain again and pat dry. Transfer beans to a medium bowl and toss with oil, salt, and pepper.

  3. Slice cheese into 4 thin slices and cut each slice in half so that you have 8 half circles. Divide cheese slices and beans among 4 salad plates, alternating the green and yellow beans with the cheese slices. Sprinkle with basil and pine nuts and serve.
May 2013

This recipe is a personal recipe added by ChefMelanie and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Green and Yellow Beans with Fresh Mozzarella and Pine Nuts Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy