INGREDIENTS
400 g fresh corn (boiled)
300 g white beans
7-8 cherry tomatoes
½ dry onion
2-3 spring onions
5-6 pickled cucumbers
Zest of 1/2 a lemon
20 g dill
Salt & pepper
Mayonnaise with Cashew Butter
Instructions
- We swell the beans from the night before. The next day, boil them until they are soft and add salt in the last five minutes.
- Fill a large saucepan (¾) with water, place over medium-high heat and bring to a boil.
- Add salt and the corns, boil for 10 minutes and drain.
- Place the corn upright on a cutting board and cut vertically with a knife around the perimeter. Alternatively, we use frozen corn in the exact same way.
- Prepare the Cashew Butter Mayonnaise according to the recipe.
- Chop the cherry tomatoes, onions, pickles, dill and put them in a large bowl with the corn and beans.
- Season with salt and pepper and add the lemon zest.
- Pour the perfect mayonnaise over the salad and mix very well.
- Wild Tip: Put the salad in the fridge for 1 hour so that the ingredients bind and it becomes even cooler!