Three bean salad with mozzarella

Delight in the flavors of a three bean salad with creamy mozzarella, boasting a harmonious blend of textures and tastes to satisfy your palate.

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
• 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

Instructions:

1. Cook the green beans and carrots in boiling water or steam for 8-10 minutes until they are properly cooked but still firm. Place the sliced onions in a bowl and cover them with boiling water.
2. While waiting, prepare the dressing by combining all the components in a big bowl.
3. Transfer the cooked green beans and carrots into the dressing, add the drained onions, canned beans, and tomatoes, mix thoroughly. Finally, mix in the basil. Serve with sprinkled mozzarella and a sprinkle of black pepper, if desired. It can be refrigerated for up to three days.

Summary:

• Calories: 2593 kcal
• Fat: 24 g
• Protein: 158 g
• Carbs: 456 g
• Potassium: 11309 mg
• Magnesium: 1085 mg