Enjoy this salad as is or as a side to grilled meat, fish or poultry, poached eggs, or protein of choice.

Make your own roasted walnuts before starting the recipe. Line a rimmed baking sheet with parchment. Arrange 4 oz walnuts in a single layer onto prepared baking sheet. Bake 10-15 minutes at 350°F, or until fragrant and starting to brown, stirring every few minutes until golden brown. Remove and let cool completely.

To peel off tomatoes skin, score an X on the bottom of tomatoes and put in a bowl of hot water for 1 minute. Transfer to a bowl of cold water and peel the skin with a knife or your fingers.

Moi Moi is a popular Nigerian steamed bean pudding made from blended black-eyed peas, peppers, onions, and spices. It is typically served as a side dish or main course, offering a flavourful and protein-rich accompaniment to rice dishes or enjoyed on its own.

To make your own Creole Seasoning, refer to the recipe on Cookidoo®.

Make your own roasted walnuts before starting the recipe. Line a rimmed baking sheet with parchment. Arrange 115 g walnuts in a single layer onto prepared baking sheet. Bake 10-15 minutes at 176°/350°F, or until fragrant and starting to brown, stirring every few minutes until golden brown. Remove and let cool completely.

Make dressing ahead of time and set aside until serving.

If you don't have time to soak/activate your almonds, soak nuts in boiling water for 30 minutes, then drain and use as directed.

Jamon is a Spanish cured ham; proscuitto can be used if jamon is not available.

Use a slotted spoon to spoon beans into mixing bowl. This allows a little bean juice/cooking liquid to be added. If your beans are dry, add 30-60 g water while cooking to help thin it out.

Mix for a longer time in step 4 to achieve a smoother final result.

You can store any leftovers in a sealable container in the refrigerator for up to 3 days.

You can replace the canned cannelini beans with dried beans that have been soaked overnight, then cooked until soft.

To serve White Bean Salad as a dip, serve with tortilla chips.

Replace dried herbs with equal amounts of Italian seasoning.

The heat of the jalapeño pepper lives in the ribs and seeds, remove as desired for less heat.

For a lighter mash, substitute 125 g of the milk for water or, for a dairy free option, replace milk with water and butter with olive oil.

Instead of grilling corn, spring onions/shallots and chillies, you can steam them in your Varoma. Place 500 g water into mixing bowl. Place Varoma into position and place corn cobs, spring onions/shallots and chillies into it. Secure Varoma lid and steam 18 min/Varoma/speed 4 or until tender. Proceed as per recipe.

Replace dried herbs with equal amounts of Italian seasoning.

Enjoy this salad as is or as a side to grilled meat, fish or poultry, poached eggs, or protein of choice.