Bean and Pesto Salad
Serves: 2
Ready in: Under 15 Mins
Cost CuttingEco FriendlyGluten FreeQuick MakeVegan Friendly
Ingredients:
400g can mixed beans198g can sweetcorn, drained weight
4 spring onions, trimmed
1 large grilled pepper (from a jar)
1 handful chopped fresh coriander, mint or
flat leaf parsley leaves
salt flakes and freshly ground black pepper to taste
rocket and fresh, vegan Mediterranean style bread, to serve (optional)
[hd]For the red pesto sauce[/hd]
100ml Oatly Organic Alternative to Cream
4-5 tbsp vegan red pesto (preferably roasted pepper)
salt and freshly ground black pepper, to taste
method:
- Rinse the beans and drain well, tip into a bowl, add the drained sweetcorn.
- Chop the spring onions into rounds and cut the pepper into strips. Add to the bowl, sprinkle in your chosen herbs and toss the bean salad together, seasoning to taste.
- Divide between serving plates. Garnish with the rocket if using.
- Mix the Oatly Organic Cream with the red pepper pesto, season and serve the salad with the sauce drizzled over.
