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Three bean salad with mozzarella | Daily Dine

Three bean salad with mozzarella

This substantial salad features a delicious mix of cannellini, kidney and green beans, and is ideal for a summer picnic

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4

Nutritional Information

Calories:376 kcal

Carbohydrate:33 g

Fat:15 g

Dietary Fiber:17 g

Protein:17 g

Saturated Fat:5 g

Sodium:0.8 mg

Sugar:15 g

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

1/2-1 tsp dried oregano

1 tsp dried English mustard powder

15 pitted Kalamata olives (about 45g), sliced

1/2 tsp lemon zest and 2 tbsp juice

Instructions

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.