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Salad beans corn cheese

Bean, Corn, and Cheese Salad

A vitamin bomb in a hurry! Bright, tasty, and healthy! This bean, corn, and cheese salad is made without mayonnaise - light, yet nourishing and filling. The combination of ingredients is very harmonious. It can stand in for a full snack and works for breakfast or dinner.

Pearl

Recipe author

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Composition / ingredients

Servings:

Canned beans

250

Soft cheese

200

Canned corn

150

Olives

Bell pepper

Onion

Lettuce leaves

Fresh herbs

Lemons

0.5

Olive oil

Salt

Ground pepper blend

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 56 % 19 g

Carbohydrates 26 % 9 g

181 kcal

GI: 25 / 25 / 50

Cooking method

Cooking time: 10 min

Step 1:

How do you make a bean, corn, and cheese salad? Gather all the ingredients listed in the recipe. If you use canned beans, you'll have the salad ready in minutes. You can also boil dried beans until tender, cool them, and use those in the salad.
Step 2:

Rinse the lettuce leaves well to get rid of any leftover soil or grit. Pat them dry with paper towels so no moisture is left on them. Which lettuce is best? Any will do: spinach, iceberg, romaine, mâche, butter lettuce, and so on. This time I used iceberg leaves and mâche. Lay the leaves out on a wide platter or in a large salad bowl.
Step 3:

Peel the onion and rinse it, along with the bell pepper, in clean water. Pat dry. Red onion looks especially pretty and appetizing in this salad, so use it if you can. Cut the pepper in half and remove the core and seeds. Slice the vegetables into thin half-rings and add them to the lettuce.
Step 4:

Drain the canned beans in a colander and rinse them under running water if needed.
Step 5:

Drain the liquid from the canned corn and olives. Black and green olives both look beautiful in the salad. You can add a few more to taste. Add the olives to the other ingredients.
Step 6:

Next comes the soft cheese. Any brined cheese works well here - feta, mozzarella, bryndza, or suluguni. Drain the brine from the cheese. Cut it into small cubes or crumble it into rough pieces with your hands. Add it to the salad bowl.
Step 7:

Wash and dry the herbs. Chop them finely and add to the salad. Squeeze lemon juice over the top and drizzle evenly with olive or vegetable oil. Add your favorite dried seasonings if you like, and salt if needed. Garnish with a sprig of parsley or dill. The salad is ready! You can put it in the fridge for a few minutes to chill, which is nice on hot summer days.
Step 8:

Toss the salad well before serving.

Thanks to the beans and cheese, this salad satisfies hunger well and for a long time. It's a great match for any meat dish. Enjoy!
How do you buy good canned corn? Always check the expiration date on the can. If it's a glass jar, look closely at the kernels - they should be uniform in size and color, whole, and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.