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Saturday, March 14, 2015

Green Bean, Snap Pea, Cherry Tomato, and Fresh Mozzarella Salad

I was visiting my friend who gave me this cookbook last week and she made this great salad out of it.  It would be wonderful at a picnic, or to take to a pot luck, as well as to serve along side other sides.  The mozzarella is a very nice addition, but it could be eliminated for a vegan in the crowd.

1/2 lb. green beans
1/2 lb. snap peas
1/2 lb. small tomatoes, halved
1/2 lb. pearl mozzarella balls
2 Tbs. pesto
½ teaspoon fresh lemon juice
Freshly ground black pepper
Fill a  saucepan two-thirds full with water and add 2 teaspoons salt; bring to a boil.
Add beans to boiling water and boil until beans are tender to the bite, 4 to 8 minutes. Use tongs to lift beans out of water and spread them out on the towels to let them cool. Add snap peas to boiling water and cook until they're bright green and just slightly softened, about 2 minutes. Drain and let cool.
Season the tomatoes and mozzarella with a pinch or two of salt. Put them in a large mixing bowl and add the beans, snap peas and ½ teaspoon salt. In a small bowl, whisk together pesto, lemon juice and olive oil. Pour over vegetables and mix well. Season with several grinds of fresh pepper. Toss well and serve.

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