Butter bean salad with corn cob salad

Prep: 10 mins

Cook: 10 mins

Try a different salad with corn cob wedges, beans and colourful courgettes.

3 x 250g corn cobs, cut into 3cm rounds

400g tin, butter beans drained and rinsed

2 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp lemon juice

2 tsp wholegrain mustard

1 small green or yellow courgettes thinly sliced with a peeler

1 yellow pepper, thinly sliced

2 x large handfuls, fine salad leaves

Cook the corn in a large pan of boiling salted water for 4 minutes.

Then remove with tongs or simply drain.

In a large bowl, combine the olive oil, white wine vinegar, lemon juice and wholegrain mustard.

Season the dressing to taste with salt and pepper.

Add the cooked corn and the butter beans, courgette ribbons, peppers and salad leaves.

Toss well to combine and serve immediately.

Serves
4

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Beans, Vegetables

Recipe Type
Dinner, Healthy, Salads

Level of Difficulty
Easy

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