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Bean, Tomato, and Fresh Mozzarella Salad


Judging by the variety of packaged bean mixtures on our market shelves, bean salads are hugely popular. This colourful version starts from scratch with dried legumes, but for convenience you can substitute your favourite canned beans, rinsed and drained. Du Puy lentils, sometimes called French green lentils, are flavourful and hold their shape when cooked; substitute brown lentils, or even green peas, if you can’t find them.

  • Serves: 6
  • Course: Snack


Bean, Tomato, & Fresh Mozzarella Salad

  • 1 cup dried mung beans (125 ml)
  • 1/2 cup Du Puy lentils (125 ml)
  • 1/2 cup finely diced red onion (125 ml)
  • 2 green onions, finely chopped
  • 1 cup baby spinach leaves (250 ml)
  • 1 cup Mustard Vinaigrette (recipe follows)
  • Kosher or sea salt
  • Freshly ground pepper
  • 1 cup halved grape or cherry tomatoes (250 ml)
  • 250 g fresh mozzarella, cut in 1/2" (1 cm) slices, or mini bocconcini (about 1 cup/ 250 ml)
  • 2 tbsp  torn basil (30 ml)

Mustard Vinaigrette

  • 1 clove garlic
  • 1 tsp kosher or sea salt (1 ml)
  • 1 tsp Dijon mustard (5 ml)
  • 1 tbsp fresh lemon juice or red wine vinegar (15 ml)
  • 3 tbsp extra-virgin olive oil (45 ml)
  • Freshly ground pepper


  1. Bean, Tomato, & Fresh Mozzarella Salad

    In a large saucepan, cover mung beans with cold water. Bring to a boil, add 1/2 tsp (2 ml) salt, lower heat to medium, and simmer until tender but still a bit firm, 15–20 minutes. Drain and allow to cool. Use the same method to cook lentils.
  2. In a large bowl, toss beans, lentils, red and green onions, and spinach with a few tablespoons of Mustard Vinaigrette. Season lightly with salt and pepper. Arrange mixture in a shallow serving platter.
  3. In a small bowl, toss cherry tomatoes and fresh mozzarella (or mini bocconcini) with a little Mustard Vinaigrette and half the basil. Arrange overtop beans and garnish with remaining basil.
  4. Mustard Vinaigrette

    Mash garlic with salt. Mix in mustard and lemon juice or vinegar. Whisk in oil, season to taste. makes 1/3 cup (75 ml).

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Jane Rodmell