Heat oil on pan and add the slices garlic cloves to it. Cook until tender.

Cut carrot into slanting longitudinal pieces. Make sure they are not very thick. Add it to the pan and stir.

Roast bell pepper on flame, until all sides are charred. Remove the outer black skin and the seeds. Cut into small pieces and add to the pan

Boil red beans in salt water. Take them out when they cab easily be crushed between two fingers. Add them to the pan along with the corns. Turn the flame off.

Season with salt white pepper oregano and rosemary.

In your plate place all the iceberg lettuce pieces along with chicken. Transfer the contents of the pan over them. Season with vinegerette dressing as you like and mix. Enjoy fresh!