Ingredients
- 200 gram bean canned
- 200 gram Corn (canned)
- 1 piece Chinese cabbage
- 10 pieces Cherry tomatoes
- 150 ml Vegetable oil
- Salt to taste
- 1 tablespoon Lemon juice
- 1/2 teaspoons Brown sugar
- 1 teaspoon Mustard
Instructions
- Slice the cabbage.
- Add the beans and corn.
- Prepare vegan mayonnaise. In a container for an immersion blender, pour 3 tablespoons of liquid from under the beans, lemon juice, put sugar, mustard and salt. Whisk, gradually adding a thin trickle of vegetable oil, until thickened. Do not cook a double portion at a time - it can be badly whipped.
- Cut the tomatoes into cubes, add to the salad, season with mayonnaise and mix. Tomatoes can be taken as usual, but in winter I prefer cherry.