Cooking ‘Fever’ishly with

2019-08-21 06:01
PHOTO: supplied

PHOTO: supplied

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KOO mixed beans, chickpeas and avocado salad

INGREDIENTS:

Salad:

• 1 can (410 g) KOO whole Kernel corn in Brine, drained

• 1 can (410 g) KOO Red Kidney Beans in Brine, drained

• 1 can (400 g) KOO Chickpeas in Brine, drained

• 1 can (410 g) KOO Butter Beans in Brine, drained

• 1 red pepper, diced

• 1 avocado, diced

• 1 red onion, diced

• 1 packet mixed salad greens (lettuce, cucumber)

Dressing:

• 60 ml (4 tbsp) olive oil

• 15 ml (1 tbsp) sugar

• Salt and freshly ground black pepper, to taste

• 30 ml (2 tbsp) lemon juice

• 5 ml (1 tsp) crushed garlic

• 30 ml (2 tbsp) red wine vinegar

METHOD:

1. In a large bowl, mix the KOO Beans, KOO Chickpeas, KOO Whole Kernel Corn, diced red pepper and red onion together.

2. Layer salad greens and avocado on a serving platter and spoon the mixed bean mixture over the top.

3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, sugar, garlic, salt and freshly ground black pepper.

4. Drizzle dressing over salad, refrigerate until needed.

For meal inspiration and delicious recipes visit www.koo.co.za

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