Green Bean Caprese Salad
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
1 bag (10.8 oz each) Birds Eye® Steamfresh Whole Green Beans
2 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small clove garlic, finely grated
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons extra virgin olive oil
1 cup halved cherry tomatoes
4 ounces cherry size fresh mozzarella cheese
1/4 cup fresh basil leaves, torn
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 124 mg | 12% |
Carbohydrate | 11 g | 4% |
Cholesterol | 15 mg | 5% |
Total Fat | 15 g | 23% |
Iron | 1 mg | 5% |
Calories | 200 kcal | 10% |
Sodium | 280 mg | 12% |
Protein | 8 g | 16% |
Saturated Fat | 4 g | 20% |
Sugars | 7 g | 1% |
Vitamin C | 11 mg | 19% |
Microwave green beans according to package directions. Fill a large bowl with ice water. Pour cooked green beans into ice water to stop cooking. Drain green beans well and pour into large bowl.
Whisk together balsamic vinegar, honey, mustard, garlic, salt and pepper in small bowl. Slowly whisk in olive oil until well blended.
Pour cherry tomatoes, mozzarella and basil into bowl with green beans. Pour vinaigrette over and toss well to combine. Serve at room temperature.
Green Bean Caprese Salad