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Green Bean, Snap Pea & Pesto Salad

posted Jan 4, 2017, 12:53 PM by   [ updated Jan 4, 2017, 12:54 PM ]

Green Bean, Snap Pea & Pesto Salad

Vegetarian, Trans Fat Free, Low in Saturated Fat, Low Cholesterol, Good Source of Calcium and Vitamins A & C

 Contains Dairy, Soy, and Nuts

Yield: ~10 servings, 1/2 cup each


½ pound golden wax snap beans or green beans, canned or fresh

½ pound sugar snap peas, frozen or fresh
8 ounces red cherry tomatoes, sliced in half

8 ounces mozzarella cheese balls

1/3 cup pine nuts (pignolia)

¼ cup pesto sauce with pine nuts

1 teaspoon golden balsamic vinegar

½ teaspoon fresh lemon juice

1 teaspoon black pepper

1 tablespoon olive oil

¼ cup fresh basil leaves, chopped


1. If using canned beans, drain and rinse. If using frozen peas, thaw under cool running water. If using fresh beans or peas, trim and then steam until tender, but still crispy and allow to cool completely.
2. Add beans, peas, tomatoes, mozzarella, and pine nuts to a large bowl. Stir to combine.

3. Whisk pesto, vinegar, lemon juice, and black pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.

4. Add dressing to large bowl and mix thoroughly.
Garnish with fresh basil and serve chilled.

Nutrition Facts (per serving)
123 calories, 7.5g fat, 0.5g saturated fat, 4mg cholesterol, 222mg sodium, 6g carbohydrates, 2g fiber, 2g sugar, 9g protein, 12% DV of Vitamin A, 13% DV of Vitamin C, 21% DV of calcium, 4% DV of iron