White Bean, Sweetcorn & Carrot Salad with Tomato Herb Dressing

Vegan

This colourful salad is delicious and very quick to make - and very low-fat. Good news all round!

Serves:

Serves 4

Time:

10 minutes

Reduced fat

Ingredients:

Salad
1 tin white beans, eg haricot, drained and rinsed (or try flageolet beans, which are a beautiful pale green and taste very nice)
2 small tins 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 (from a packet, not in a jar with oil). If using the moist ,ready-to-eat variety, you don’t need to soak in hot water
1 tomato, coarsely chopped
1 garlic clove, crushed
4 tbsp water
2 tbsp balsamic vinegar

Method:

1. Make dressing. Soak sun-dried tomatoes with boiling water in a heat-proof bowl and set aside - unless using the moist ready-to-eat variety, in which case just blend them with other dressing ingredients.

2. Blend fresh tomato, garlic, basil, water and vinegar.

3. When sun-dried tomatoes have softened, drain and add them to other ingredients and purée mixture until smooth.

4. Mix beans, sweetcorn, carrots and onion together.

5. Drizzle dressing over salad and serve with bread if desired.