This easy white bean salad makes a great side to any entree on your lunch table! Loaded with bold flavours – canned beans, chopped veggies, and fresh herbs tossed together in one big bowl.
White bean salad
Ingredients
SALAD
- 1 corn on the cob, kernels sliced off
- 110g (1 cup) red cabbage, finely sliced
- 1 carrot, peeled and julienned
- 1 x 400g tin cannellini beans, drained and rinsed
- 100g mango, diced
- 1 avocado, thinly sliced
- 1 tbsp black sesame seeds, to garnish
- 8 picked mint leaves, to garnish
DRESSING
- 50ml olive oil
- 50ml mango juice
- 50ml vegan MCC brut (we used Graham Beck)
- 1 tbsp finely chopped fresh coriander
- salt and freshly ground black pepper, to taste
Instructions
For the salad, in a hot pan, dry-fry the corn until slightly blackened. Remove and set aside. Arrange the salad ingredients in a deconstructed fashion in a large salad bowl and sprinkle with the sesame seeds and mint leaves.
For the dressing, combine all the ingredients together in a clean jar with a lid. Seal with the lid and shake well. Drizzle over the salad and serve immediately.
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Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
