Thanksgiving salad

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 402 Kcal, 11g Protein, 40g Carbohydrates, 20g Fat


  • Corn cobs and beans
  • 2 corn cobs, halved
  • 250 g beans
  • 0.5 tsp salt
  • olive oil for grilling
  • Herb dressing
  • 1 organic lemon, use a little grated zest and all of the juice
  • 5 tbsp olive oil
  • 0.25 bunch peppermint, finely chopped
  • 0.25 bunch basil, finely chopped
  • 0.25 bunch dill, finely chopped
  • 0.75 tsp salt
  • a little pepper
  • Lentils
  • water, boiling
  • 100 g beluga lentils (beluga)
  • Salad
  • 250 g different coloured cherry tomatoes, halved
  • 150 g vine-ripened tomatoes, sliced
  • 3 flat peaches, cut into segments
  • 2 nectarine, cut into segments
  • 0.25 bunch peppermint, torn into pieces
  • 0.25 bunch basil, torn into pieces
  • 0.25 bunch dill, torn into pieces

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  • Corn cobs and beans

    Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the corn cobs and beans, season with salt, cover and cook over a medium heat for approx. 20 mins. until just soft. Refresh the beans in ice-cold water, drain. Pat dry the corn cobs. Heat the oil in a griddle. Grill the corn cobs all over for approx. 5 mins. Remove the corn kernels from the cobs using a sharp knife.
  • Herb dressing

    Mix together the lemon zest and juice with all of the ingredients up to and including the pepper.
  • Lentils

    Cook the lentils in water (uncovered) for approx. 20 mins. until soft, drain, mix with half of the herb dressing.
  • Salad

    Transfer the lentils, sweetcorn and beans to a bowl along with the tomatoes and all the other ingredients up to and including the nectarines, mix. Drizzle with the remaining dressing, scatter the herbs on top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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