Club Recipe: Mexican Kidney Bean Salad

In the Hospitality and Events team's latest delectably delicious dish, there's a healthy and protein-rich salad for you to create at home.

Ingredients - Makes One Portion

• 130g Kidney red beans
• 130g Sweetcorn
• 1 tsp Cumin
• ½ tsp Chilli powder
• 1 x Spring onion, chopped roughly
• 20g Couscous
• 20g Water
• 2 x Tomatoes, quartered
• 1 x Gem lettuce, roughly chopped
• 2 x tsp Garlic olive oil
• Salt and pepper

Method

1. Pre-fry the kidney beans in a splash of garlic olive oil over a medium heat
2. Add the chilli and cumin powder and cook for a few minutes until the skin of the kidney beans starts to split
3. Season with salt and pepper to taste, then add your roughly chopped spring onions and cook for a couple of minutes until softened
4. Remove from the heat and then add the couscous, stirring to coat it in all the ingredients in your pan
5. Add the water and stir, then leave for a few minutes for the couscous to plump up
6. Season the couscous to taste then combine the sweetcorn, tomatoes and the baby gem lettuce in a bowl
7. Mix and dress with a little garlic olive oil
8. Serve!