Bean and Pesto Salad

Name: Bean and Pesto Salad
Prep time: 15 min
Cook time: 15 min
Yield: 2
Cuisine: British
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); [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

Serves: 2

Ready in: Under 15 Mins

Cost Cutting Eco Friendly Gluten Free‏ Quick Make Vegan Friendly

Ingredients
Method

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)

[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.

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