Source: World in your Kitchen Calendar 2001
Region: Colombia
Rating: Untried
You can serve the salad when the beans and corn are still warm from cooking - they absorb the dressing better.
½ lb green beans
½ cup sweetcorn
2 tomatoes, chopped
a few lettuce leaves, torn into small pieces
2 scallions/spring onions, chopped
1 tbsp fresh parsley, chopped
1 clove garlic, crushed
juice of 1/2 lemon
oil
salt and pepper
1
If using fresh or frozen beans or sweetcorn, cook them in boiling water and then drain.
2
In a salad bowl, mix the beans with the sweetcorn.
3
Next, combine the garlic and lemon juice together with the oil; season. Pour the dressing over the beans and corn and mix well.
4
Now add the tomatoes, lettuce, scallions/spring onions and parsley, and toss before serving.
Ingredients
½ lb green beans
½ cup sweetcorn
2 tomatoes, chopped
a few lettuce leaves, torn into small pieces
2 scallions/spring onions, chopped
1 tbsp fresh parsley, chopped
1 clove garlic, crushed
juice of 1/2 lemon
oil
salt and pepper