Matt Sinclair


2 – 4 people


  • 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



  • 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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