This salad is best if you can make it an hour or two before it's eaten to allow the mushrooms to marinate in the dressing. If refrigerated, it will keep for two or three days, but is best eaten on the day it's made.
Note - the photo is illustrative only, I haven't got one of our recipe Rainbow Salad.
Photo courtesy guidingstar.com.
This recipe along with one for marinated lamb or pork kebabs has been broadcast on Insight Radio. To listen to the chat and the recipe, lick on the podcast icon below.
Photo courtesy guidingstar.com.
This recipe along with one for marinated lamb or pork kebabs has been broadcast on Insight Radio. To listen to the chat and the recipe, lick on the podcast icon below.
What you’ll need
2 medium-size carrots
100g cheddar cheese
1 large can red kidney beans
1 large can sweetcorn
200g button mushrooms
a generous handful of sultanas
2-3 tablespoons mayonnaise (depending on how sloppy you want it!)
soy sauce or liquid vegetable seasoning to taste
What to do
- Wash & trim carrots, then grate into a large bowl.
- Grate the cheese in with the carrot.
- Drain & rinse the kidney beans & sweetcorn, and add to the bowl.
- Clean the mushrooms and chop if you wish - I like quite big chunks of mushroom in this salad. Add to the bowl with the handful of sultanas.
- Add the mayonnaise, plus soy sauce or liquid vegetable seasoning to taste, and mix the ingredients thoroughly.
- Ideally, cover and allow to stand for an hour or so before serving.
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