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Fresh salad with kidney beans, corn, pickles and iceberg lettuce

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Ingredients for 4 servings:

  • 1 can of corn
  • 1 can kidney beans
  • 8 pickled gherkins, more or less to taste
  • 1 cup crème fraîche
  • ½ cup iceberg lettuce
  • 1 pack of ready-made mix (salad topping, e.g. garden herbs with garlic)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple, fresh, quick to prepare, for every occasion

Wash the iceberg lettuce, cut it into small pieces, and place it in a salad bowl. Drain the corn and kidney beans and add them. Cut the pickles into small pieces and stir them in along with the crème fraîche and salad dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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