The cheese in this delicious crunchy three bean salad makes it filling enough to serve as a light lunch, as well as a side dish.

Crunchy three bean salad


What you need:

For the dressing:
2tbsp extra virgin olive oil
1tbsp white wine vinegar
1tsp wholegrain mustard

For the salad:
150g frozen soya beans
150g green beans, trimmed
150g sugar snap peas, trimmed
200g mozzarella or feta cheese, crumbled
2tbsp mint leaves
150g baby beetroot, sliced

What you need to do:

  • Pour the olive oil into a jar, add the white wine vinegar and mustard. Shake to mix.
  • Bring a large pan of salted water to the boil. Add the frozen soya beans and cook for 2 mins, add the green beans and sugar snap peas, return to the boil and cook for 3 mins.
  • Drain and run under cold water, then put into a large bowl. Add the cheese and mint leaves, season generously.
  • Pour on the dressing, toss together, then top with the beetroot.

 Per serving: 131 cals, 9g fat (4g saturated fat), 4.5g carbs

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Try another salad, Chorizo and bean salad

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