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Summer Beans with Marinated Mozzarella and Cherry Tomatoes

Serves 4 to 6
Time 2 hr 20 min
Summer picnics are a great venue to highlight peak-season vegetable side dishes like this one. Serve alongside beef or turkey burgers, if desired.
Ingredients
  • 2 shallots, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 cup cubed mozzarella
  • 2 tablespoons chopped fresh herbs (basil, tarragon, oregano, and parsley)
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 1 pound fresh green beans or yellow wax beans, trimmed
  • 1 cup halved cherry tomatoes
  • 1/2 teaspoon fine sea salt
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Method

In a medium-size bowl, toss shallots with vinegar.

Add cubed mozzarella, herbs and oil.

Toss well to coat, season with salt and pepper and marinate for at least 2 hours or overnight to let flavors blend.

Bring a medium pot of salted water to a boil over medium-high heat.

Drop in beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans. Drain.

Toss hot beans with olive oil, shallots, tarragon, salt and pepper. Beans will soak up the flavors as they cool to room temperature.

Toss in cherry tomatoes. Season and drizzle with additional oil and vinegar if desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 shallots, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 cup cubed mozzarella
  • 2 tablespoons chopped fresh herbs (basil, tarragon, oregano, and parsley)
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 1 pound fresh green beans or yellow wax beans, trimmed
  • 1 cup halved cherry tomatoes
  • 1/2 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.