This nutritious and delicious bean salad with juicy cherry tomatoes and a tangy mustard dressing would make a perfect light meal and at only 180 cals, it’s great if you’re on a diet. This recipe serves 6 people and takes 30 mins to prepare and cook. This bean salad recipe shows you how to make a light and delicious homemade salad dressing too using wholegrain mustard, lemon and honey. This sweet dressing will give your mixture of beans and freshly cooked salad a new lease of life. This salad is far from boring!
- 90g (3oz) green beans, trimmed and halved
- 1 red onion, peeled and chopped
- 2 sticks celery, chopped
- 410g can cannellini beans, rinsed and drained
- 410g can borlotti beans,rinsed and drained
- 6 cherry tomatoes, halved
- For the dressing
- 2 tbsp wholegrain mustard
- 1 tbsp runny honey
- Finely grated zest and juice of 1 lemon
- 4 tbsp olive oil
- Salt and freshly ground black pepper
Put the green beans into a heatproof bowl with 2 tbsp water. Cover with cling film, pierce and microwave on high for 2 mins. Rinse in cold water and put into a large bowl.
Rinse the chopped red onion in a sieve, to remove the strong flavour, and then add to the bowl.
Gently mix in the celery, canned beans and tomatoes.
To make the dressing: Put mustard, honey, and lemon zest and juice into a small jar with the oil. Season and shake to mix. Drizzle the dressing over the salad and stir lightly.
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Stir in a large can of drained tuna, or serve with seared tuna steaks for a more substantial meal.