This hearty vegetarian salad is full of flavour
Preparation time: 15 minutes Cooking time: 15 minutes
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
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 www.makemoreofsalad.com
Founder and editor of FitNet.
Previously gymnastics coach, massage therapist and personal trainer with 20 years of experience. Former gymnast and dancer.