Tomato and butter bean salad

Tomato and butter bean salad

Ingredients (4 servings)

150g green beans, trimmed, cut into 4cm lengths

2 x 400g cans butter beans, drained, rinsed

400g packet tomato medley, halved

½ small red onion, thinly sliced

80g baby rocket

1 cup fresh basil leaves, torn

Red wine dressing

2 teaspoons dijon mustard

¼ cup red wine vinegar

2 tablespoons extra-virgin olive oil

Pinch sugar


Place green beans in a microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on high (100%) for 1 to 2 minutes or until tender. Drain. Refresh under cold water. Drain.

Place green beans, butter beans, tomato, onion, rocket and basil in a bowl.

Make dressing Place mustard, vinegar, oil and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle salad with dressing. Toss to combine. Serve.

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