RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 can of Edgell Mexican Mix Beans, rinsed and drained
• ½ can of Edgell corn kernels, rinsed and drained
• ½ cup of Cous Cous
• 1 small onion, diced
• 1 green capsicum, diced
• 1 jalapeño pepper, seeded and diced or 2 tbsp pickled jalapeños
• 1 lime, zested and juiced
• ¼ cup chopped coriander leaves
• 1 tsp minced garlic
• 1 ½ tsp ground cumin
• salt to taste
• ½ cup slivered almonds

METHOD:

• Prepare cous cous by covering with hot water and setting aside until cous cous is soft.
• Toast almonds in pan over stove. Set aside.
• In a large bowl, combine the beans, corn, onion, capsicum, jalapeños, limejuice and zest, coriander, garlic and salt to taste.
• Place prepared cous cous onto a large serving dish with salad over the top and garnish with toasted almonds. Serve.

Our friends at Wine Selectors recommend pairing this dish with a GSM blends or Shiraz