It’s summertime and it’s hot out, so the last thing we want to do is stand in the kitchen and prepare a meal. Looking for something quick, easy, cool, refreshing and tasty? Sounds too good to be true right? Here is a great little treat for any season really, but great on a hot summer’s day. It’s a simple Caprese salad switched up with roasted green bean and a great dressing. Roast Green Bean Salad – super simple and super delicious.
Green beans are a very versatile and fun veggie. They are available most of the year and they can be roasted, boiled, and sauteed. They are delicious cold or hot and make a great side dish or meal. Green beans are a great complex carb with no fat that provide the body lots of energy. They are also packed with vitamins like A, B, C and K.
In order to prepare this salad extra fast, I roast the green beans in advance and keep them ready in a sealed container in the fridge. This way you can use them for this salad, or for other recipes during the week. The beans will last about 1 week in fridge. You can also prepare dressing in advance and keep it in a mason jar or bottle in fridge as well, So plan and prep your week and include this Roast Bean Salad, because you are going to love it – Happy Cooking!
INGREDIENTS
2 cups green beans
1 cup fresh mozzarella cheese, into pieces
Cherry tomatoes, cut in halves about 1 cup
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Dressing:
2 tablespoon balsamic vinegar
2 tablespoon extra virgin olive oil
1 tablespoon pure maple syrup
1 teaspoon dijon mustard
Salt and pepper to taste
Directions
For Dressing – combine all ingredients, whisk until mixed together.
Heat the oven to 400 F and line a baking sheet pan with parchment paper.
Trim the ends of green beans, and place them onto the baking sheet pan.
Drizzle with olive oil, and season with salt and pepper.
Bake for 10-15 minutes or until beans are soft.
On a platter place the roasted beans, cherry tomatoes and mozzarella cheese, pour the dressing, toss to mix well.