White bean salad

White bean salad

Quick, easy and delicious.

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

White bean salad

Serves: 2
Total Time: 20 mins

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

1

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.

2

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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