Quick & Healthy Bean, Corn, and Cheese Salad

Vitamin bomb in a hurry! Bright, tasty and healthy! A salad of beans, corn and cheese is prepared without mayonnaise; it is light, but at the same time nutritious and satisfying. The combination of products is very harmonious. Can replace a full-fledged snack, suitable for breakfast and dinner.
cook time: 10 min
Freya Ashford
Quick & Healthy Bean, Corn, and Cheese Salad

Nutrition Facts (per serving)

183
Calories
19g
Fat
9g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Olive oil 5 tbsp
Salt to taste
Olives 2 tbsp
bell pepper 1 pc
Greenery to taste
Lemons 0.5 pc
Olives 2 g
Soft cheese 200 g
Lettuce leaves 40 g
Canned corn 150 g
Ground pepper mixture to taste
Canned beans 250 g

Recipe instructions

Step 1

Step 1
How to make bean and corn cheese salad? Prepare all the necessary ingredients indicated in the recipe. If you use canned beans from a jar, you can prepare the salad in minutes. You can boil regular beans until tender, cool and use them in a salad.

Step 2

Step 2
Rinse the green salad leaves well to get rid of any remaining soil or sand, if any. Dry the leaves with paper towels so that no moisture remains on them. What are the best lettuce leaves to use? Any kind will do, such as: spinach, iceberg, romaine, corn, lettuce and so on. This time I used iceberg leaves and corn salad. So, place the leaves on a wide tray or in a large salad bowl.

Step 3

Step 3
Peel the onion and rinse together with the bell pepper in clean water. Dry. Red onions look very beautiful and appetizing in a salad, so use them whenever possible. Cut the pepper in half and remove the core and seeds. Cut the vegetables into thin half rings and add to the green salad.

Step 4

Step 4
Place the canned beans in a colander and rinse under running water if necessary.

Step 5

Step 5
Drain the juice from canned corn and olives. Black and green olives look beautiful in a salad. Their quantity can be increased slightly to taste. Add olives to all ingredients.

Step 6

Step 6
Next comes the turn of soft cheese. Any pickled cheeses — feta cheese, mozzarella, feta cheese or suluguni — go well with the salad. Drain the brine from the cheese. Cut the cheese into small cubes or mash it into arbitrary pieces with your hands. Place in a salad bowl.

Step 7

Step 7
Wash and dry the greens. Chop finely and add to salad. Squeeze lemon juice on top and pour olive or vegetable oil evenly. Add your favorite dry seasonings as desired and add salt if necessary. Garnish with a sprig of parsley or dill. Salad ready! You can put it in this form in the refrigerator to cool for a few minutes, which is important on hot summer days.

Step 8

Step 8
Mix the salad thoroughly before serving.

Additional rubrics

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