Vegan Mexican bean salad

vegetables | light Mexican bean salad

Serves 4 with bread or another salad for a main meal.

This is a really easy meal to make if you don't feel like cooking anything much. You could either use the potatoes and green beans warm or cold.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

1 can of red kidney beans
1 can of butter beans
1 can of cannelini beans
Red onion thinly sliced
Small can of sweetcorn
Handful of lightly cooked green beans
Handful of cooked new potatoes

Dressing:

2 tbsp olive oil
1 tbsp cider vinegar
1 tsp wholegrain mustard
Tip tsp English mustard
Squirt of lemon juice

Optional:

Finely chopped clove of garlic

Method...

Put cooked potatoes, beans, garlic, beans and sweetcorn into a bowl and mix well. Ideally, leave to infuse with the garlic overnight. If you want to stop the potatoes and green beans cooking (to stop them overcooking) then rinse them with cold water as soon as they've cooked to the point that you like.
Mix all the dressing ingredients, shake well and cover the salad.

Maybe serve with...

This is lovely on its own as a lunch or light supper and works well with a wheat free baguette.

For those able to eat wheat...

Lovely with most types of wheat bread/rolls. If you didn't add the potatoes, you could scoop the mixture into a toasted pitta.

If you have leftover kidney and butter beans, see the bean chilli. If you have leftover butter beans or cannelini beans, see the fassolatha. If you have leftover potato and red onion, see the quick potato salad.

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