Bean and Pesto Salad
By Cook Vegetarian
Published on 04 November 2022
Serve this salad alongside vegetarian grills and a leafy green salad or box it up for a delicious packed lunch.Time and servings
10 minsTotal time
2Servings
5 minsPrep time
5 minsCooking time
Ingredients
- 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
Step 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.