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Fresh Bean, Tomato & Mozzarella Salad

Cheryl Wixson


  • 1 pound beans trimmed & cut into 1-inch pieces
  • 4 garlic cloves thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 cup coarsely chopped walnuts
  • 1/3 cup olive oil
  • 2 tablespoons drained capers
  • 5 oil-packed anchovy fillets optional
  • 1 teaspoon red pepper flakes
  • 1 cup dry pasta 4 ounces
  • 8 ounces fresh mozzarella torn into small pieces
  • 1 cup chopped fresh herbs, dill, parsley, chives, basil
  • 2 tablespoons lemon juice
  • Sea salt and fresh pepper to taste
  • Fresh herbs and flowers to garnish optional


  • Assemble ingredients and tools. Put a large pot of salted water on the stove to boil.
  • Trim the beans and chop into 1-inch pieces. Set aside. Thinly slice the garlic and set aside. Cut the cherry tomatoes in half and reserve for later.
  • Coarsely chop the walnuts and set aside.
  • Chop the fresh herbs.
  • Tear the fresh mozzarella into pieces. Cook the green beans in the boiling salted water until crisp-tender.
  • Using a slotted spoon, remove the beans to a large fry pan and save the cooking water for the pasta.
  • Add the olive oil, anchovies, capers, walnuts, sliced garlic, and red pepper flakes to the fry pan. Place the skillet over medium-high heat and cook until the beans have started to blister and the garlic is soft.
  • While cooking the beans, cook the pasta in the reserved pot of boiling water until al dente. Drain the pasta and add to a large bowl.
  • Add the cooked bean mixture, lemon juice, mozzarella cheese, tomato halves and chopped herbs to the pasta. Gently stir to mix. Taste the pasta and season as needed with sea salt and fresh pepper.
  • Mound the salad on a platter, garnish with fresh herbs and flowers. Serve at room temperature. Makes 6 servings.


Nutritional analysis per serving: 467 calories, 19 grams protein, 26 grams carbohydrates, 35 grams fat, 512 mg. sodium, 5 grams fiber