Fresh Bean & Mozzarella Salad with Homemade Red Wine Vinaigrette
Fresh, filling, and full of flavor, this easy bean and mozzarella salad is the perfect make-ahead lunch, light dinner, or summer side dish. Packed with crisp vegetables, creamy mozzarella, hearty beans, and tossed in a simple homemade red wine vinaigrette, it’s one of those recipes you’ll find yourself making again and again.
When I served this to my family, my oldest took one bite and simply said it was “good and fresh.” Honestly, I couldn’t have described it any better myself. Those two simple words perfectly capture this salad.
If you’ve already tried my Marinated Chickpea & Whipped Feta Summer Salad, you’ll love this one too. It has a completely different flavor profile while still being loaded with fresh ingredients and plenty of protein. They’re both wonderful recipes to rotate through during the warmer months.
Fresh Bean & Mozzarella Salad with Homemade Red Wine Vinaigrette
Ingredients
Method
- In a LARGE bowl, combine all of the salad ingredients.2 English Cucumbers (quartered), ½ cup cherry tomatoes (quartered), ½ cup chopped red onion (save time by buying already diced red onion), ½ cup chopped pickled banana peppers, ¼ cup chopped fresh parsley, 1½ cups chickpeas, rinsed and drained, 1½ cups black beans, rinsed and drained, 8 oz. fresh mozzarella pears (or a block cut into large bite sized pieces), 1 tsp. salt (adjust more or less to your personal taste), 1 tsp. pepper (adjust more or less to your personal taste)
- In a mason jar with a lid, combine all of the vinaigrette ingredients, put the lid on it, and shake the jar well to combine.⅓ cup avocado oil, ¼ cup red wine vinegar, 1½ tsp. maple syrup, 1 tbsp. Dijon Mustard, ½ tsp. banana pepper juice
- Pour the dressing over the salad and gently toss.
- Serve immediately or refrigerate until chilled.
Why You’ll Love This Fresh Bean Salad
- Ready in about 20 minutes
- Perfect for meal prep
- High in protein and fiber
- Great for lunch, dinner, or potlucks
- Easy to customize with your favorite vegetables
- Even better after it chills in the refrigerator
This is one of those recipes that’s simple enough for a weekday lunch but pretty enough to bring to a cookout or family gathering.
Ingredients
For the Salad
- 2 medium English cucumbers, sliced and chopped into quarters
- ½ cup cherry tomatoes, quartered
- ½ cup red onion, chopped
- Time-saving tip: Pick up pre-chopped red onion from the grocery store to make this recipe even quicker.
- ½ cup pickled banana peppers, chopped
- ¼ cup fresh parsley, chopped
- 1½ cups chickpeas (or 1 can), rinsed and drained
- 1½ cups black beans (or 1 can), rinsed and drained
- 8-ounce package fresh mozzarella pearls
- If using fresh mozzarella instead, simply cut it into large bite-sized pieces.
- 1 teaspoon salt
- 1 teaspoon black pepper
Adjust the salt and pepper to your personal taste.
Homemade Red Wine Vinaigrette
- ⅓ cup avocado oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1½ teaspoons maple syrup
- ½ teaspoon banana pepper juice
How to Make Fresh Bean & Mozzarella Salad
- In a very large mixing bowl, gently combine all of the salad ingredients.
- In a mason jar with a tight-fitting lid, add all of the vinaigrette ingredients.
- Shake well until the dressing is fully combined.
- Pour the dressing over the salad while gently tossing everything together until evenly coated.
- Taste and add additional salt and pepper if desired.
- Serve immediately or refrigerate until ready to enjoy.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The flavors continue to develop as it sits, making it an excellent make-ahead meal for lunches throughout the week. Give it a gentle stir before serving.
Easy Variations
Want to make it your own? Try adding:
- Grilled chicken
- Diced salami
- Pepperoni
- Kalamata olives
- Bell peppers
- Fresh basil
- Spinach
- Avocado just before serving
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This salad actually tastes even better after it’s had a few hours to chill, allowing all the flavors to blend together.
Can I use dried beans?
Yes. Simply cook them according to package directions before adding them to the salad.
Can I substitute another cheese?
Fresh mozzarella gives this salad its soft, creamy texture, but feta would also be delicious.
More Fresh Summer Recipes You’ll Love
If you enjoyed this recipe, be sure to check out my Marinated Chickpea & Whipped Feta Summer Salad. It’s another fresh, protein-packed salad that’s perfect for warm weather lunches, cookouts, and easy weeknight meals. The bright lemon flavor pairs beautifully with creamy whipped feta and marinated chickpeas, making it another family favorite you’ll want to keep on repeat.
Whether you’re meal prepping for the week, packing lunches, or looking for a light dinner that doesn’t require turning on the oven, this fresh bean and mozzarella salad is a simple recipe that delivers big flavor with minimal effort.
I hope your family enjoys it as much as mine did. Around here, “good and fresh” is about the best compliment a summer salad can get.
Simple Recipe for Simple Summer Days!
Fresh Bean & Mozzarella Salad with Homemade Red Wine Vinaigrette
Prep Time: 20 minutes
Servings: 8
Ingredients
Salad
- 2 medium English cucumbers, chopped
- ½ cup cherry tomatoes, quartered
- ½ cup chopped red onion
- ½ cup chopped pickled banana peppers
- ¼ cup chopped fresh parsley
- 1½ cups chickpeas, rinsed and drained
- 1½ cups black beans, rinsed and drained
- 8 ounces fresh mozzarella pearls
- 1 teaspoon salt
- 1 teaspoon black pepper
Vinaigrette
- ⅓ cup avocado oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1½ teaspoons maple syrup
- ½ teaspoon banana pepper juice
Instructions
- Combine all salad ingredients in a large bowl.
- Add vinaigrette ingredients to a mason jar and shake well.
- Pour dressing over salad and gently toss.
- Adjust seasoning with additional salt and pepper if desired.
- Serve immediately or refrigerate until chilled.
