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Swiss Cheese and Bean Salad recipe

A tasty two bean and pasta salad with ripeolives, cherry tomatoes, zucchini and Swiss cheese tossed ina spicy honey-mustard vinaigrette.

Recipe: Swiss Cheese andBean Salad

4 cups water
1 teaspoon salt
1 cup small pasta shells, cooked and drained
1 (16-ounce) can garbanzo beans, drained and rinsed (2 cups cooked)
1 (16-ounce) can kidney beans, drained and rinsed (2 cups cooked)
1 cup sliced ripe olives, drained
1/2 pint cherry tomatoes, quartered
1/4 cup olive oil
1 cup diced zucchini
1 tablespoon minced garlic
2 cups (8 ounces) Wisconsin Swiss cheese, cubedVinaigrette:
2 teaspoons hot sauce
1 teaspoon ground white pepper
Salt, to taste
2 teaspoons prepared mustard
1 tablespoon honey
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 tablespoon chopped fresh parsley

  • Place water and salt in 6 quart pot andbring to a boil. Add pasta and cook until al dente. Drain, shockin cold water to stop cooking, and drain again.
  • Place olive oil in saut pan andadd zucchini and garlic; cook until just soft. Mix all ingredientsand toss with the vinaigrette. Allow salad to sit an hour tolet flavors blend.
  • For Vinaigrette: In a small bowl, combineall ingredients; whisk together with a wire whip.

    Makes 8 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

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  • Comments

    1 Comment


    While the sandwiches cook, pat the cooled beans dry with paper towels. In a medium bowl, combine the green beans , shallot-vinegar mixture and whole grain mustard. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. To plate your dish, divide the sandwiches and bean salad between 2 plates. Enjoy!

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