Bean and corn salad

Refreshing Bean and Corn Salad

Preparation time: 15 minutes
Total time: 15 minutes
Servings: 4

Are you looking for a simple and quick recipe, perfect for summer meals or as a side dish for a delicious steak? This bean and corn salad is the ideal choice! Not only is this recipe tasty, but it’s also packed with nutrients, as the main ingredients are rich in protein and fiber. The salad is easy to customize, and the combination of colors and textures will make any meal more vibrant.

Your ingredients will be:
- 300 g green lettuce (you can use romaine or iceberg, depending on your preference)
- 1 can of beans (about 400 g, you can choose between white or red beans)
- 1 can of corn (about 300 g, preferably sweet corn)
- 1 bunch of green onions (for an extra touch of flavor)
- 1 medium cucumber (fresh and crunchy)
- 1 bunch of wild garlic (an aromatic plant with a delicate taste, perfect for salads)
- 1 bunch of radishes (for a spicy note)
- Salt, to taste
- Olive oil (or another preferred oil, for a tasty dressing)
- Vinegar (apple cider or balsamic, according to preference)

Preparation:

1. Start by washing all the fresh ingredients. Place the beans and corn in a colander and rinse them under cold running water to remove excess salt or preservatives. This will help achieve a fresher salad.

2. Wash the green lettuce, cucumber, radishes, and wild garlic thoroughly. Make sure to remove any impurities and dirt. Drying them is essential to avoid a soggy salad.

3. Cut the green lettuce into smaller strips, the cucumber into cubes or rounds, and the radishes into thin slices. Chop the green onions finely, and slice the wild garlic into strips.

4. In a large bowl, combine all the prepared ingredients: green lettuce, beans, corn, green onions, cucumber, wild garlic, and radishes. Gently toss to avoid crushing the ingredients.

5. Prepare the dressing: in a small bowl, add the olive oil, vinegar, and a pinch of salt. You can adjust the proportions to taste, but keep in mind that a well-balanced dressing will highlight the flavors of the salad.

6. Pour the dressing over the salad and mix gently. Let the salad sit for a few minutes before serving to allow the flavors to meld.

7. Serve the salad cold, as a fresh side dish or as a light main course. It pairs deliciously with grilled meat or fish.

Practical tips:
- You can also add other vegetables or protein sources, such as avocado, cherry tomatoes, or feta cheese, for extra flavor.
- If you prefer a stronger taste, you can add lemon juice or even a bit of crushed garlic to the dressing.
- This salad is perfect for making in advance, so you can keep it in the fridge to enjoy later.

Nutritional benefits:
Beans are an excellent source of plant-based protein and fiber, contributing to healthy digestion. Corn adds complex carbohydrates, providing long-lasting energy. Green lettuce and fresh vegetables are rich in vitamins and minerals, essential for overall health.

Possible variations:
- Instead of beans, you can use chickpeas or lentils for a different twist.
- Replace wild garlic with basil or dill to change the salad's flavor.
- If you want a heartier salad, add quinoa or brown rice.

Frequently asked questions:
- Can I use frozen beans? Yes, just make sure to cook them before adding them to the salad.
- How can I store the salad for the next day? It is recommended to keep the dressing separate and add it just before serving to avoid soggy ingredients.

This bean and corn salad will not only delight your taste buds but also bring a touch of freshness to your table! Perfect for warm summer days, it’s a quick, healthy, and versatile recipe that suits any occasion. Enjoy!