Corn Salad with Cashew Butter Mayo

Instructions

1. 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. 
2. Fill a large saucepan (¾) with water, place over medium-high heat and bring to a boil. 
3. Add salt and the corns, boil for 10 minutes and drain.
4. 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.
5. Prepare the Cashew Butter Mayonnaise according to the recipe.
6. Chop the cherry tomatoes, onions, pickles, dill and put them in a large bowl with the corn and beans.
7. Season with salt and pepper and add the lemon zest.
8. Pour the perfect mayonnaise over the salad and mix very well. 
9. Wild Tip: Put the salad in the fridge for 1 hour so that the ingredients bind and it becomes even cooler!

Watch the recipe in action in a video on instagram!