Green bean salad is one of my favorite salads. I decided to bring it to Sunday Night Dinner last night because I thought it would go well with the grilled cheese and tomato soup the guys were serving. This is a very quick and easy recipe. I am not including proportions for the ingredients since you can add as much or as little of each ingredient as you like. Unlike most salads, this salad gets better the more the dressing is absorbed, I recommend preparing and dressing the salad at least an hour before serving.
You will need:
Mozzarella (either fresh or shredded)
Cook the green beans in boiling water until al dente. They should be al dente after 6-7 minutes. Be careful not to overlook the beans.
Drain the beans and let cool.
In a large bowl combine the green beans with diced tomato, chopped basil, and the mozzarella. Stir in enough balsamic vinaigrette to lightly coat the salad and serve.