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

For the red wine dressing:

• 2 teaspoons dijon mustard
• ¼ cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• Pinch sugar

Method:

1. 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.
2. Drain. Refresh under cold water. Drain.
3. Place green beans, butter beans, tomato, onion, rocket and basil in a bowl.
4. Make dressing. Place mustard, vinegar, oil and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
5. Drizzle salad with dressing. Toss to combine.
6. Serve.