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🥗 Fresh Bean and Carrot Salad with Mozzarella

331 kcal · 30 min · 4 servings

Ingredients

• 2 red onions
• 200 g green fresh beans
• 200 g yellow fresh beans
• salt
• 250 g small carrots
• 30 g butter
• 2 tbsp olive oil
• 50 ml vegetable broth
• 2 tbsp white balsamic vinegar
• 2 sprigs basil
• 2 sprigs oregano
• 2 balls mozzarella (125 g each)
• pepper (from the mill)

Instructions

1. 1. Peel the onions and cut them into rings.
2. 2. Wash the beans and trim the ends.
3. 3. Bring water with salt to a boil.
4. 4. Cook the beans in the boiling salted water for 3 to 5 minutes.
5. 5. Rinse the beans immediately under cold water.
6. 6. Let the beans drain well.
7. 7. Peel the carrots.
8. 8. Cut the carrots into halves or thirds.
9. 9. Cook the carrots in the boiling salted water for 4 to 5 minutes.
10. 10. Remove the carrots from the water.
11. 11. Rinse the carrots under cold water to cool them down.
12. 12. Let the carrots drain well.
13. 13. Heat the butter in a pan.
14. 14. Sauté the carrots for 3 to 4 minutes while shaking the pan constantly.
15. 15. Remove the carrots from the pan.
16. 16. Let the carrots cool down.
17. 17. Mix the oil with the vegetable broth and the vinegar.
18. 18. Drain the mozzarella.
19. 19. Cut the mozzarella in halves.
20. 20. Slice the mozzarella halves.
21. 21. Wash the herbs.
22. 22. Shake the herbs dry.
23. 23. Pick the leaves off the stems.
24. 24. Mix all vegetable pieces with the herb leaves.
25. 25. Plate the salad.
26. 26. Drizzle the dressing over the salad.
27. 27. Place the mozzarella slices on top.
28. 28. Season with salt and pepper.
29. 29. Serve the salad.

Nutrition per serving

• kcal: 331
• Protein: 14 g · Fett/Fat: 25 g · Carbs: 13 g