White bean salad – Food & Home Magazine

Ingredients

• <h3>SALAD</h3>
• 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
• <h3>DRESSING</h3>
• 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