Bean, Corn, Tomato and Lettuce Salad

Ingredients

• Black Beans3/4 cup (150 g)
• Corn1/2 count (125 g)
• Tomato1 count (130 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Boil water with a bit of salt. In the meantime, shell the corn.

3. 3

   Step 3

   Once boiling, add the corn and let boil for 12-15 minutes or until soft. Remove and drain.

4. 4

   Step 4

   In the meantime, cut some lettuce leaves and then the tomato into small pieces.

5. 5

   Step 5

   For the dressing, mix the olive oil with the lemon juice and salt and pepper to taste.

6. 6

   Step 6

   Put the beans, corn, tomato and lettuce on a plate or bowl. Pour the dressing, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean, Corn, Tomato and Lettuce Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.