Ingredients
«»1 ½ cup cooked beans, rinsed and drained
«»1 cup cooked peas
«»1 cup sweet-corn
«»½ cup diced red onion
«»½ cup chopped green bell pepper (capsicum)
«»¼ cup chopped red/yellow bell pepper (capsicum)
«»¼ cup dhania
«»2 tbsp. pepper sauce
«»1 tbsp. Salad cream
«»1 cup plain yogurt
«»(Optional) 2 small sized firm avocados diced
Salt & black pepper to taste
«»1 ½ cup cooked beans, rinsed and drained
«»1 cup cooked peas
«»1 cup sweet-corn
«»½ cup diced red onion
«»½ cup chopped green bell pepper (capsicum)
«»¼ cup chopped red/yellow bell pepper (capsicum)
«»¼ cup dhania
«»2 tbsp. pepper sauce
«»1 tbsp. Salad cream
«»1 cup plain yogurt
«»(Optional) 2 small sized firm avocados diced
Salt & black pepper to taste
Method
In a bowl, combine beans peas, corn, diced onion, diced capsicum and dhania. pepper, salad dressing and yogurt; fold the sauces well into the mixture. Add salt and pepper to taste. Cover, and refrigerate for at least 2 hours to blend the flavors and serve with Tortilla Chips or Puri or Toasted bread or Naan.
In a bowl, combine beans peas, corn, diced onion, diced capsicum and dhania. pepper, salad dressing and yogurt; fold the sauces well into the mixture. Add salt and pepper to taste. Cover, and refrigerate for at least 2 hours to blend the flavors and serve with Tortilla Chips or Puri or Toasted bread or Naan.
