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Pesto Green Bean Caprese Salad

Crisp-tender cooked green beans, soft, creamy mozzarella, and tangy tomatoes are tossed with basil pesto and served cold in this salad.

Prep:

15

minutes

Cook:

5

minutes

TOtal:

20

minutes

Ingredients

1/2 pound fresh green beans, ends trimmed

1 pint cherry or grape tomatoes, halved

8 oz. fresh mozzarella, cubed

1/2 cup prepared basil pesto

Instructions

  1. Steam or boil green beans for 5 minutes, until crisp-tender and bright green in color. Remove from heat immediately, and submerge cooked green beans in an ice bath to stop cooking. Once green beans are cooled (about 45-60 seconds), drain and shake off excess water.
  2. In a large bowl, combine cooked green beans, halved cherry tomatoes, mozzarella cubes, and prepared pesto. Toss to combine, until everything is evenly coated in the pesto.
  3. Serve immediately, or refrigerate for several hours before serving.