Break the beans, cook in salted water until al dente, drain.
Cut the tomatoes into wedges. Dice the onion, cut the camenbert into bite-sized pieces. Carefully mix ingredients and corn kernels. Cut the bacon into cubes, fry briefly in hot butter, spread evenly over the lettuce. For the sauce, stir 1 cup of cream, add milk, season with salt, pepper and freshly pressed garlic and pour over the salad.
Per serv. 436 calories
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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