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This Week’s Lunch: Green Bean Salad

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This is one of my favorite salads. I have posted about it before, since I make it often. The best thing about this salad is that it can be made ahead of time. I made a big batch on Sunday and have brought it to work for lunch all week. This salad is a great lunch or side dish with dinner.

I am not listing proportions, it is really up to you. I used burrata (fresh mozzarella with cream inside) and it made the entire salad a little creamy. It turned the Italian dressing into a creamy cheesy dressing, and I really liked it.

You will need:

Green Beans
Fresh Basil, chopped
Tomatoes, diced
Mozzarella, either shredded or chopped
Salad Dressing (Italian, Balsamic Vinaigrette, or Oil and Vinegar)

Step 1:

Trim the ends off of the green beans, and cut them into easy to eat pieces. Boil them in water for about 4 minutes. You want them to be al dente.

Step 2:

Drain the green beans and let them cool.

Step 3:

Place the green beans, tomato, basil, and mozzarella in a large bowl. Add the dressing and toss.

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