Waitrose and Partners
No-chop corn, bean & mixed pepper salad

No-chop corn, bean & mixed pepper salad

Ed Smith's simple salad includes only two minutes of cooking, but still makes for a low-effort, high-reward side. Super with barbecued meat, roasted or slow cooked lamb, pink fish such as trout and salmon, or as one of a medley of platters.

5 out of 5 stars(1) Rate this recipe
Gluten freeVeganVegetarianHealthySource of fibre1 of your 5 a day5 plant varieties
  • Serves6 as a side
  • CourseSide
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Ingredients

  • 1 tbsp extra virgin olive oil
  • 130g pack Padrón peppers, stalks removed
  • 400g can Essential Black Eyed Beans, drained
  • 340g can sweetcorn, drained
  • 100g Peppadew Sweet Peppadrops, drained
  • ½ x 25g pack coriander, leaves roughly chopped

For the dressing

  • 3 tbsp extra virgin olive oil
  • 1 unwaxed lime, zest and juice
  • 1 tsp caster sugar
  • 2 tbsp brine from the Peppadrops jar, above
  • ½ tsp flaky sea salt
  • ½ tsp paprika

Method

  1. Place a large frying pan or wok over a high heat. Add the oil and, when hot, roll and fry the peppers for 2 minutes until charred and blistering, shaking the pan occasionally. Season generously with sea salt flakes, leave to cool for a moment in the hot pan, then use scissors to snip each pepper into 3.

  2. Make the dressing by whisking or shaking together the ingredients.

  3. Combine the remaining ingredients, except the coriander, in a large bowl. Add the dressing, the Padrón peppers and coriander, then mix well and leave to mingle for a moment.

Cook’s tip

If it suits the meal, you could consider stirring through 100g crumbled feta.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

672kJ/ 161kcals

Fat

8.4g

Saturated Fat

1.3g

Carbohydrates

14.2g

Sugars

6.2g

Fibre

4.5g

Protein

4.8g

Salt

1g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating