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
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