Three bean salad with mozzarella

• fine beans↗320g g

  ends trimmed and halved if large

• carrots↗4

  (320g), cut into slim batons

• red onions↗2

  halved and sliced

• cannellini beans↗400g can g

  drained

• red kidney beans↗400g can g

  drained

• baby tomatoes↗320g mixed colour g

  (ours were red, yellow and orange), halved

• basil leaves↗15g g

  roughly torn

• mozzarella↗120g vegetarian g

  cut into cubes

• extra virgin olive oil↗2 tbsp tbsp
• balsamic vinegar↗1-2 tbsp tbsp
• garlic cloves↗2

  finely chopped

• oregano↗½-1 tsp dried tsp
• English mustard powder↗1 tsp dried tsp
• Kalamata olives↗15 pitted

  (about 45g), sliced

• lemon zest↗½ tsp tsp

  and 2 tbsp juice

Step-by-step instructions

1. 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.

2. 2

   Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.

3. 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.