A 10-minute, protein-packed, flavourful bean salad with a fresh tomato and basil vinaigrette. Mix it up by using any types of beans you like. Perfect for packed lunches to last you all week.
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Serves
4
Cooked Chickpeas
Cooked Black Beans
Cooked Kidney Beans
Tomato
Shallot
Garlic Clove
Red Wine Vinegar
Olive Oil
Dijon Mustard
Fresh Basil
Rocket
Mozzarella
Serves
4
Cooked Chickpeas
Cooked Black Beans
Cooked Kidney Beans
Tomato
Shallot
Garlic Clove
Red Wine Vinegar
Olive Oil
Dijon Mustard
Fresh Basil
Rocket
Mozzarella
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Step 1.
Drain and rinse the beans, then add them to a large salad bowl.
Step 2.
To a blender, add the tomatoes, shallot, garlic, olive oil, Dijon mustard and red wine vinegar. Season with salt and black pepper, then blitz until smooth. For a finer dressing, strain through a sieve and discard any pulp.
Step 3.
Tear the basil into pieces then add to the beans along with the rocket. Season with salt and pepper then toss to combine.
Step 4.
Plate or box up the beans then tear over the mozzarella. If eating later, store the dressing separately in an airtight container. If eating now, drizzle the dressing over the top. It will keep in the fridge for 3-4 days.
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