Name: Bean salad with mozzarella, sun-dried tomato and olives
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 gram green beans, halved crossways; 800 gram canned four-bean mix, rinsed, drained; 2 teaspoon finely chopped fresh thyme; 2 teaspoon finely chopped fresh oregano; 1/3 cup coarsely chopped fresh flat-leaf parsley; 100 gram mozzarella cheese, thickly sliced; 3/4 cup sun-dried tomatoes, drained, thinly sliced; 1 medium_piece brown onion, thinly sliced; 1 cup (120g) seeded black olives; Dressing; 1 clove garlic, crushed; 2 tablespoon olive oil; 2 tablespoon lemon juice

Ingredients

200 gram green beans, halved crossways

800 gram canned four-bean mix, rinsed, drained

2 teaspoon finely chopped fresh thyme

2 teaspoon finely chopped fresh oregano

1/3 cup coarsely chopped fresh flat-leaf parsley

100 gram mozzarella cheese, thickly sliced

3/4 cup sun-dried tomatoes, drained, thinly sliced

1 medium_piece brown onion, thinly sliced

1 cup (120g) seeded black olives

Dressing

1 clove garlic, crushed

2 tablespoon olive oil

2 tablespoon lemon juice

Method

Bean salad with mozzarella, sun-dried tomato and olives

1.Boil, steam or microwave green beans until tender; drain. Rinse under cold water; drain.

2.Combine green beans and four-bean mix in medium bowl with remaining ingredients and dressing; toss gently. Season to taste.

Dressing

3.Combine all ingredients in a screw-top jar. Mix well.

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Ingredients

Method

Bean salad with mozzarella, sun-dried tomato and olives

Dressing

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