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This hearty vegetarian salad is full of flavour

Serves: 2

Preparation time: 15 minutes  Cooking time: 15 minutes


2tsp oil

320g sweetcorn (frozen is fine)

400g can kidney beans, drained and rinsed

1 red pepper, cut into 1cm dice 

75g mature Cheddar cheese, grated

1 Little Gem Lettuce, roughly torn (85g)

110g bag Baby Leaf Herb Salad

2tbsp garlic and herbs soft cheese

3 tbsp white wine vinegar

Pam Lloyd PR British Leafy Salad (13th January 2017)

Method: Heat the oil in a frying pan and sauté the sweetcorn until slightly charred. Mix with kidney beans, pepper and cheese in a large bowl. Mix in the lettuce leaves. Combine the soft cheese, vinegar and 3 tbsp water and gently toss into the salad. Serve immediately.

Tip: This salad can also be served with 225g/ 8oz cooked and sliced new potatoes and 1oz/ 25g of walnuts if you want to serve a couple more people or if you’re just hungry.

Recipe courtesy of

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