• 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

    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.

    Did you make this recipe? Tag us on @foodandhome.

    ALSO SEE:

    Three-bean salad recipe

    Recipe and styling by Sarah Dall

    Photograph by Myburgh du Plessis

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com