Kenyan Bean Salad: (serves 4 as lunch, 2 as main)
- 1 large tomato, chopped
- 1 glove of garlic, chopped
- 2 spring onions, chopped
- 1 jar mixed beans (we used HAK with white beans, kidney beans and brown beans)
- 1 jar of corn
- 0.5 tsp curry powder
- 0.5 tsp pepper
- dash of paprika
- 2 tbsp fresh cilantro, chopped
- some olive oil for baking
- 1 cup water
Heat the olive oil in a pan and bake the garlic for about 2-3 minutes. Then rinse and drain both beans and corn. Add this to the pan together with the spring onions, tomato and curry powder. Add water and leave it to simmer for about 15 minutes with a lid on the pan. Add pepper and paprika powder to taste. Serve with fresh cilantro. You can serve it in a pita or with flat bread.
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