Bean and Pesto Salad

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Serves 2


  • 400g canned mixed beans
  • 198g canned 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
  • 1 pinch salt, to taste
  • 1 pinch pepper, to taste
  • 1 loaf Mediterranean style bread, to serve
  • 100ml Oatly Organic Alternative to Cream
  • 5 tablespoons vegetarian red pesto (preferably roasted pepper)

Total time required  

  • Preparation time: 
  • Cooking time: 


  1. Rinse the beans and drain well, tip into a bowl, add the drained sweetcorn.
  2. 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.
  3. Divide between serving plates. Garnish with the rocket if using.
  4. Mix the Oatly Organic Cream with the red pepper pesto, season and serve the salad with the sauce drizzled over.

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