Name: Three bean salad with mozzarella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 320g fine beans ends trimmed and halved if large; 4 carrots (320g), cut into slim batons; 2 red onions halved and sliced; 400g can cannellini beans drained; 400g can red kidney beans drained; 320g mixed colour baby tomatoes (ours were red, yellow and orange), halved; 15g basil leaves roughly torn; 120g vegetarian mozzarella cut into cubes; 2 tbsp extra virgin olive oil; 1-2 tbsp balsamic vinegar; 2 garlic cloves finely chopped; ½-1 tsp dried oregano; 1 tsp dried English mustard powder; 15 pitted Kalamata olives (about 45g), sliced; ½ tsp lemon zest and 2 tbsp juice

Three bean salad with mozzarella on a plate with wooden servers nearby

320g fine beans
ends trimmed and halved if large
4 carrots
(320g), cut into slim batons
2 red onions
halved and sliced
400g can cannellini beans
drained
400g can red kidney beans
drained
320g mixed colour baby tomatoes
(ours were red, yellow and orange), halved
15g basil leaves
roughly torn
120g vegetarian mozzarella
cut into cubes

For the dressing

2 tbsp extra virgin olive oil
1-2 tbsp balsamic vinegar
2 garlic cloves
finely chopped
½-1 tsp dried oregano
1 tsp dried English mustard powder
15 pitted Kalamata olives
(about 45g), sliced
½ tsp lemon zest
and 2 tbsp juice

Method

step 1
Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
step 2
Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
step 3
Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.