About this recipe:Canned pulses are a fantastic convenience food and can be transformed into a healthy meal in moments. Here they are tossed in a spicy dressing with fresh green beans and mozzarella. Enjoy with warm garlic bread.
125g green beans, halved
2 tbsp olive oil
2 tbsp white wine vinegar
1 tsp mild curry powder or smoked paprika
1 garlic clove, crushed
400g can cannellini or red kidney beans, drained and rinsed
400g flageolet or black-eyed beans, drained and rinsed
6 spring onions, chopped
150g firm mozzarella, cut into cubes or sticks
2 large or 4 medium vine-ripened tomatoes, thinly sliced
4 tbsp roughly chopped fresh flat-leaf parsley or coriander
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Method Prep:20min › Cook:5min › Ready in:25min
Cook the beans: Cook the green beans in a pan of boiling salted water for 3-5 minutes, then drain and rinse under cold running water. Drain again and tip into a large bowl.
Make the dressing: Put the oil into a screw-top jar with the vinegar, curry powder or paprika and the garlic. Add 1/2 tsp sea salt and ground black pepper, and shake well to blend.
Finish the salad: Tip the canned beans into the bowl together with the onions and mozzarella. Toss with the dressing.
Serve: Lay the tomato slices on a large serving plate and spoon the dressed beans and mozzarella on top. Scatter with the parsley or coriander. If you have time, chill before serving.
Add an avocado, halved, peeled and stoned, then cut into chunky pieces.
For mozzarella, use cubes of feta, Stilton or Cheddar cheese.