A light, cooling meal starts with bean and apple salad with mayonnaise. What makes it good is crisp sweet apple against three kinds of earthy bean. The difficulty is moisture, since wet ingredients leave the dressing thin and flat.
The diced apple soaks in lightly salted water and then drains completely. The cucumber is cut to the same size as the apple, so every spoonful carries the same balance.
This batch weighs about 552g, at roughly 184 calories per 100g.
Method
Dice the apple, soak it in lightly salted water, then lift it out and drain.
Dice the cucumber to exactly the same size as the apple.
Blanch the corn kernels in boiling water, then lift them out and drain.
Drain the canned beans. Blanch the green peas in boiling water and drain.
Put everything in a large bowl, add about 72g Lean Mayo and fold gently until the dressing coats every piece.
Tips
Ingredients drained completely before mixing let the dressing cling instead of running thin.
Cutting the apple and cucumber to the same dice keeps every piece equally coated.
Fold gently from the bottom up, as vigorous stirring breaks the beans apart.
Mix only what will be eaten, since apple weeps after a long spell in the fridge.
For a dressing that clings harder, add half of it first, fold, then add the rest.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.