Beans with Fresh Mozzarella and Pine Nuts

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Lovers of the 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.


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


  • 1

    Heat the oven to 275°F. Spread pine nuts on a baking sheet and toast until fragrant and lightly golden, 5 to 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.

  • 3

    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.

  • 4

    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.

Nutritional Information Amount Per Serving
  • Calories180
  • Total Fat13g
  • Saturated Fat5g
  • Sodium190mg
  • Carbohydrates9g
  • Dietary Fiber4g
  • Protein8g
  • Cholesterol-
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