Three-Bean and Mozzarella Salad

Charmaine Lu -
  • 320g fine green beans, trimmed
  • 320g carrot batons
  • 2 sliced red onions
  • 400g each cannellini and kidney beans
  • 320g baby tomatoes, halved
  • 15g torn basil
  • 120g mozzarella, torn
  • For the Dressing
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 chopped garlic cloves
  • 1 tsp dried oregano
  • 15g sliced kalamata olives
  • 1 tsp mustard powder
  • ½ tsp lemon zest and 2 tbsp juice
  • Steam the beans and carrots for 10 mins, or until tender. Place the onion in a bowl and cover with boiling water. Meanwhile, make the dressing by mixing all the ingredients together in a large bowl.
  • Tip the beans and carrots into the dressing with the drained onions, tomatoes, tinned beans and some seasoning. Toss well, add the basil, toss again and serve scattered with mozzarella and a good grind of black pepper.
10 mins
4 serving