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.
Top tip for making Mixed bean salad with mustard dressing
Stir in a large can of drained tuna, or serve with seared tuna steaks for a more substantial meal.