Pea and Sweetcorn Salad
Jenny Smith
Total: 15min
Yield: 4 servings
Dish: Salad
Cuisine: Summer Salad
Ingredients
- 2 sweetcorn cobs
- 1 cup of peas (fresh or frozen, fresh is best)
- 1 packet of mixed bean mix
- 1 tbsp of cooking oil
- 1 tbsp of cumin
- 15 fresh mint leaves
- 1/2 a cucumber
- Juice from 1 lemon
- 1/2 tsp of No 1 Culley’s sauce (hot chilli sauce)
Method
- Slice the corn kernels off the sweetcorn
- Prepare peas (either defrost in water or remove from pod)
- In a fry pan heat cooking oil and cumin seeds. When the cumin seeds that to spit add the mixed bean combo and fry for 2 minutes, set aside
- In a good blender, blend cucumber, mint leaves and juice from 1 lemon. Add no 1 Culley’s sauce and adjust dressing to your tastes
- Mix together: corn, peas, mixed beans, and cucumber dressing …. Done!
- Serve on a sharing plate
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Keywords: Pea and Sweetcorn Salad, Pea, Sweetcorn, Salad