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.

Yields1 Serving

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

If using fresh or frozen beans or sweetcorn, cook them in boiling water and then drain.

In a salad bowl, mix the beans with the sweetcorn.

Next, combine the garlic and lemon juice together with the oil; season. Pour the dressing over the beans and corn and mix well.

Now add the tomatoes, lettuce, scallions/spring onions and parsley, and toss before serving.

Ingredients