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KeepItSimpleAnnaSue

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.
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Prep Time 20 minutes
Course: Appetizer, Salad, Side Dish
Ingredients Method

Ingredients
  

Summer Bean Salad
  • 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)
Summer Salad Vinaigrette
  • ⅓ cup avocado oil
  • ¼ cup red wine vinegar
  • 1½ tsp. maple syrup
  • 1 tbsp. Dijon Mustard
  • ½ tsp. banana pepper juice

Method
 

Summer Bean Salad & Dressing
  1. 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)
  2. 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
  3. Pour the dressing over the salad and gently toss.
  4. Serve immediately or refrigerate until chilled.