Tuesday, December 10, 2013

Spicy Bean Salad

This is a delicious, easy-to-prepare salad that is just perfect for BBQs or braais…or any day you need a break in the kitchen. My mother-in-law makes this, and it is a perennial favourite with my husband. You can manage the degree of spiciness by regulating the amount of chilli you put in it…adding the seeds makes it hotter.

This is soooo good served with potato salad and grilled chicken! I don’t even like pork and beans (baked beans) and I love this!

1   400 to 410 gram tin baked beans in tomato sauce, chilled
    (Americans: 14 to 16 ounce can of pork and beans—discard the chunk of salt pork)
1   small onion, chopped fine
1   medium tomato, cut into very small pieces
1   small green chilli (bullet or Serrano), seeded and minced fine (less if you want it milder)
1   tbsp fresh lemon or lime juice
¼ cup chopped cilantro (coriander, dhania)

Combine first five ingredients and mix well. Put in fridge to chill for at least one hour. Sprinkle with cilantro just before serving.

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