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

  • Prep:20 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 376
  • fat 15g
  • saturates 5g
  • carbs 33g
  • sugars 0g
  • fibre 17g
  • protein 17g
  • salt 0.8g


  • 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
  • ½-1 tsp dried oregano
  • 1 tsp dried English mustard powder
  • 15 pitted Kalamata olives (about 45g), sliced
  • ½ tsp lemon zest and 2 tbsp juice


  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. 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, 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.

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