Bean and Pesto Salad
- Serves:
- 2
- Ready in:
- Under 15 Mins
Ingredients
- 400g can mixed beans
- 198g 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)
For the red pesto sauce
Method
- 1
Rinse the beans and drain well, tip into a bowl, add the drained sweetcorn.
- 2
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.
- 3
Divide between serving plates. Garnish with the rocket if using.
- 4
Mix the Oatly Organic Cream with the red pepper pesto, season and serve the salad with the sauce drizzled over.
Bean and Pesto Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 400g can mixed beans
- 198g 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)
For the red pesto sauce
- 1
Rinse the beans and drain well, tip into a bowl, add the drained sweetcorn.
- 2
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.
- 3
Divide between serving plates. Garnish with the rocket if using.
- 4
Mix the Oatly Organic Cream with the red pepper pesto, season and serve the salad with the sauce drizzled over.
Bean and Pesto Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
