Dish type: Salad
Prep time: 15 minutes
Cooking time: 15 minutes
4 corn on the cob (900g)
400g can kidney beans, drained and rinsed
1 red pepper, cut into 1cm dice (170g)
75g mature Cheddar cheese, grated
1 little gem lettuce, roughly torn (85g)
110g bag Baby Leaf Herb Salad
200g pack garlic and herbs low fat soft cheese
3 tbsp white wine vinegar
Boil the corn for 6 minutes, drain and brush with oil.
Place under a preheated grill for 6-8 minutes, turning occasionally until slightly charred. Allow to cool slightly.
With a sharp knife, cut down the sides of the cobs to remove all the kernels and mix with kidney beans, pepper and cheese in a large bowl. Mix in the lettuce leaves.
Mix together the soft cheese, vinegar and 3 tbsp water and gently toss into the salad.
This recipe works equally as well with shredded round lettuce and rocket salad instead of little gem lettuce and Baby Leaf Herb Salad. To save some time you could always substitute corn on the cob with tinned sweet corn.