Chakalaka Salad with Peas and Carrots
Ingredients
1 Cup McCain Frozen Peas
1 Cup McCain Baby Carrots, Cooked, And Cooled.
1 Can (400g) Baked Beans in Tomato Sauce
1/2 Red Bell Pepper, Diced.
1/2 Green Bell Pepper, Diced.
1 Small Red Onion Finely Chopped.
2 Tablespoons Vegetable Oil
1 Tablespoon Curry Powder
1 Teaspoon Paprika
1/2 Teaspoon Ground Cumin
Salt And Pepper to Taste
Fresh Parsley
Directions
Total Time: 15 minutes
Serving Size: 4
- In a large pan, heat vegetable oil over medium heat. Add the chopped red onion and fry until softened.
- Stir in the curry powder, paprika, and ground cumin, cooking for another minute until fragrant.
- Add the McCain frozen peas, diced carrots, diced red and green bell peppers, and baked beans in tomato sauce to the pan. Mix everything together until well combined.
- Season with salt and pepper according to your taste.
- Cook the mixture for about 5 - 7 minutes, stirring occasionally until all the flavours melt together.
- Transfer the Chakalaka Salad with Peas and Carrots to a serving dish and garnish with fresh parsley.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
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