White Bean, Sweetcorn & Carrot Salad with Tomato Herb Dressing

White Bean

This colourful salad is delicious, very quick to make – and very low-fat. The dressing is particularly nice. Good news all round!

Easy recipeEasy Gluten free Wheat free Quick meal Low fat, low sugar, diabetic friendly Cheap as chickpeas Kid recipe
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Preparation time

Cook time

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

  1. 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.
  2. Mix beans, sweetcorn, carrots and onion together.
  3. Drizzle dressing over salad and serve with bread or cooked grains if desired.
  4. Optional: Top with toasted seeds and fresh herbs.

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