Bean and Pesto Salad
By Cook VegetarianServe this salad alongside vegetarian grills and a leafy green salad or box it up for a delicious packed lunch.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 400 g of canned mixed beans
- 1 large grilled pepper (from a jar)
- 1 handful of chopped fresh coriander, mint or flat leaf parsley leaves
- 1 pinch of salt, to taste
- 100 ml of oatly organic alternative to cream
- 5 tablespoons of vegetarian red pesto (preferably roasted pepper)
- 1 tin of 198g tin sweetcorn, drained
- 4 salad onions, trimmed
- 1 loaf of focaccia, to serve
- 1 pinch of pepper, to taste
Method
4 stepsStep 1
Rinse the beans and drain well, tip into a bowl, add the drained sweetcorn.
Step 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.
Step 3
Divide between serving plates. Garnish with the rocket if using.
Step 4
Mix the Oatly Organic Cream with the red pepper pesto, season and serve the salad with the sauce drizzled over.