This substantial salad features a delicious mix of cannellini, kidney and green beans, and is ideal for a summer picnic
Prep:20 mins
Serves 4
320g fine beans, ends trimmed and halved if large4 carrots (320g), cut into slim batons2 red onions, halved and sliced400g can cannellini beans, drained400g can red kidney beans, drained320g mixed colour baby tomatoes (ours were red, yellow and orange), halved15g basil leaves, roughly torn120g vegetarian mozzarella, cut into cubes
STEP 1Boil 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 2Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.STEP 3Tip 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.
