Baby Potatoes and White Bean Salad-this super easy and delicious recipe will be a family favorite. Great vegan and gluten free summer salad. infusedveggies.com
1(19 ounce) can cannellini beans, drained and rinsed
1/2cupsweet corn kernels(fresh, frozen, or canned & rinsed)
6green onions, chopped
1/4cupvegan mayo
1/4cupdill pickles, diced
1/2fresh lemon, squeezed
1tablespoonapple cider vinegar
1teaspooncelery seed
1/2teaspoonsalt
1/4teaspoonfresh ground lemon pepper
Instructions
Prepare potatoes, boil in water until potatoes are soft but not mushy, 10 to 20 minutes depending upon size of potatoes. Let cool. Now cut the potatoes in small halves or quarters.
In large bowl add potatoes, beans, corn, and green onions.
In small bowl mix together vegan mayonnaise, pickles, lemon, and vinegar. Once it is blended together add to potatoes, beans and corn blend until coated with mayonnaise mixture. Top with celery seed, salt and pepper stir together.
Notes
If you have a corn allergy, skip the corn - it tastes just as delicious! Remember make it your own, have fun in the kitchen, and enjoy infusing some veggies!