3/4 cup mini bocconcini cheese (or chopped fresh mozzarella)
3 tablespoons pine nuts
1 teaspoon each fresh thyme and oregano
For the Lemon Herb Vinaigrette
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon each fresh oregano and thyme, chopped
1 teaspoon honey
salt and pepper to taste
Optional
Balsamic glaze
Instructions
Bring a large pot of water to a boil and add the green beans. Cook them for 3 minutes and then remove them using a mesh strainer and place immediately into a bowl filled with ice water.
To make the vinaigrette, combine all of the ingredients in a jar with a secure lid. Shake until the dressing is emulsified. Taste and adjust seasonings to suit personal preference.
Drain the green beans and place into a bowl. Add the cherry tomatoes and bocconcini and drizzle with the vinaigrette. Sprinkle the green bean salad with pine nuts and fresh herbs before serving. You can drizzle with balsamic glaze before servi
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword bocconcini, green beans, herbs, lemon
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