Chopped Summer Salad

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  • Serves: Up to 4 people



  • 200g frozen sweetcorn 
  • 200 green beans 
  • 1 red pepper, destalked 
  • 1 yellow pepper, destalked 
  • 1 red onion, peeled 
  • 1 cucumber 


  • 4 tbsp olive oil 
  • 2 tbsp cider vinegar 
  • 1 tsp salt 
  • Quarter tsp fresh ground black pepper 
  • Small bunch coriander, finely chopped 


  1. Blanch the green beans and sweetcorn for  2 minutes in boiling salted water. Drain and refresh in cold water, then drain again. Reserve  in a large bowl.
  2. Trim the vegetables to fit down the feed tube of the dicer attachment.
  3. Fit the dicer attachment to the front, slow speed outlet of your kitchen machine. Switch the machine to speed 3. Place a bowl under the outlet chute to catch the diced vegetables.
  4. Feed all the prepared vegetables through the dicer, then add them to the bowl with the beans and sweetcorn.
  5. Mix together all the dressing ingredients and add to the vegetables. Toss the veg with the dressing to mix and combine.
  6. Rest for 10 minutes before serving to allow the flavours to meld.

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