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White bean salad

Name: White bean salad
Total time: 20 min
Yield: 2
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

February 10, 2020 (Last Updated: February 4, 2020)

Quick, easy and delicious.

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Print Recipe

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

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.

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.