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

Ingredients

• 320 g fine beans, ends trimmed and halved if large
• 4 carrots (320g), cut into slim batons
• 2 red onions, halved and sliced
• 400 g can cannellini beans, drained
• 400 g can red kidney beans, drained
• 320 g mixed colour baby tomatoes (ours were red, yellow and orange), halved
• 15 g basil leaves, roughly torn
• 120 g vegetarian mozzarella, cut into cubes
• 2 tbsp extra virgin olive oil
• 1 -2 tbsp balsamic vinegar
• 2 garlic cloves
• 0.5 -1 tsp dried oregano
• 1 tsp dried English mustard powder
• 15 pitted Kalamata olives (about 45g), sliced
• 0.5 tsp lemon zest and 2 tbsp juice

Steps

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