Cannellini Bean Salad with Homemade Garlic Mayo

We had a picnic in the garden yesterday so I quickly threw together some salady foods, including this cannellini bean salad with homemade garlic mayonnaise, which was very quick and easy, but really tasty!  I love homemade vegan mayo, but you can use store bought vegan mayo too, to make this even quicker and easier.  My favourite is Follow Your Heart Vegenaise!

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This is the kind of recipe that’s easy to adapt depending on what you have in the kitchen, so feel free to use different kinds of beans like butterbeans or chickpeas, different veg like grated carrot or shredded cabbage, and different herbs if you like.  The mayonnaise is really quick to make in a blender, then you just have to drain and rinse a tin of beans and chop up the veggies and herbs, mix it all together and serve.  I think it goes well with some whole grain bread rolls or would be nice in a sandwich.  If you make this recipe, you’ll have leftover mayonnaise but it is so nice that I do recommend making the full amount!

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Ingredients:

For the mayonnaise:

1 whole bulb of garlic

300ml of extra virgin olive oil plus a little extra for roasting the garlic

Juice of 1 lemon (or a little vinegar)

3 tsp dijon mustard

300ml unsweetened soya milk (or other neutral tasting unsweetened plant milk, not vanilla flavour)

Sea salt and black pepper

For the salad:

1 tin cannelini beans

1 stalk of celery

Half a bunch of spring onions

A handful fresh parsley or dill (or a bit of both)

 

How it’s made:

Preheat the oven to 180 degrees Celsius.

Slice the top off the whole garlic bulb so that you can see the cloves.  Drizzle with a little olive oil and roast in the oven for about 10-15 minutes.

Drain and rinse the cannellini beans and place in a large bowl.

Chop the spring onion, celery, and herbs up into even small pieces and add to the bowl with the beans.

For the mayonnaise, add all the ingredients to a blender while waiting for the garlic to be done.  When the garlic is roasted, leave to cool slightly and pop the cloves out of the skin, add to the blender, and blend it all up until it’s thicky and creamy.

Add about 4 tbsp of the mayonnaise to the beans, veggies and herbs and mix it all up well.  Taste and season with salt and pepper if you like, and add more herbs as a garnish.

3 thoughts on “Cannellini Bean Salad with Homemade Garlic Mayo

    • Yes it does! I’ve been eating the rest of it with salad and chips the last couple of days. I keep it in an air-tight container in the fridge for about a week, well it doesn’t even last that long usually. 🙂 It goes thicker in the fridge too which is quite nice, it might need to be stirred before use when it’s been in the fridge for a while. 🙂

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