Pea and Sweetcorn Salad

Jenny Smith
Jenny Smith

Total: 15min

Yield: 4 servings

Dish: Salad

Cuisine: Summer Salad


  • 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)


  1. Slice the corn kernels off the sweetcorn
  2. Prepare peas (either defrost in water or remove from pod)
  3. 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
  4. 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
  5. Mix together: corn, peas, mixed beans, and cucumber dressing …. Done!
  6. Serve on a sharing plate

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Keywords: Pea and Sweetcorn Salad, Pea, Sweetcorn, Salad