White Bean, Sweetcorn & Carrot Salad with Tomato Herb Dressing
This colourful salad is delicious, very quick to make – and very low-fat. The dressing is particularly nice. Good news all round!
Total time
10 minutes
Meal
- soups-starters
- sides-light-meals-and-salads
Servings
2
Ingredients
Salad
- 1 tin white beans, eg haricot, drained and rinsed (or try pale green flageolet beans)
- 2 small tins or 1 large tin of sweetcorn
- 2 large carrots, grated
- 1 small red onion, chopped finely, or bunch spring onions, chopped
- Optional: wholemeal bread or rolls (or use an alternative if you want a wheat/gluten free version)
Tomato Herb Dressing: makes about 240ml/1 cup. Will keep in a screw-top jar in fridge for about a week.
- 6 sun-dried tomatoes. If they are completely dry, soak in hot water first. The moist type or the oily ones in jars don’t need soaking
- 1 fresh tomato, coarsely chopped
- 1 garlic clove, crushed
- 4 tbsp water
- 2 tbsp balsamic vinegar
Optional
- Toasted seeds drizzled with soya sauce – home-made or toasted
Instructions
- Make dressing. Blend sundried tomatoes, fresh tomato, garlic, basil, water and vinegar until you have a smooth purée. If it’s too stiff, drizzle in a little more water.
- Mix beans, sweetcorn, carrots and onion together.
- Drizzle dressing over salad and serve with bread or cooked grains if desired.
- Optional: Top with toasted seeds and fresh herbs.
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