American ranch leafy salad recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 337 calories / serving
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Boil the corn for 6 minutes, drain and brush with oil. Place under a preheated grill for 6-8 minutes, turning occasionally until slightly charred. Allow to cool slightly. 

With a sharp knife, cut down the sides of the cobs to remove all the kernels and mix with kidney beans, pepper and cheese in a large bowl. Mix in the lettuce leaves.

Mix together the soft cheese, vinegar and 3 tbsp water and gently toss into the salad. Serve immediately.

Cooking tip

This recipe works equally as well with shredded round lettuce and rocket salad instead of little gem lettuce and Baby Leaf Herb Salad. To save some time you could always substitute corn on the cob with tinned sweet corn.

This recipe is from the British Leafy Salads Association, which looks to inspire people to make more of salads. Learn more here:

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  • Ingredients

  • 4 corn on the cob (900g)
  • 400g kidney beans, drained and rinsed
  • 1 red pepper, cut into 1cm dice (170g)
  • 75g mature Cheddar cheese, grated
  • 1 little gem lettuce, roughly torn (85g)
  • 110g bag Babyleaf Salad
  • 200g garlic and herbs low fat soft cheese
  • 3tbsp white wine vinegar
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  • Energy 1412kj 337kcal 17%
  • Fat 13.5g 19%
  • Saturates 7.1g 36%
  • Sugars 7.4g 8%
  • Salt 1g 17%

of the reference intake
Carbohydrate 30.2g Protein 19.4g Fibre 8.7g


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