PEAS AND BEAN SALAD
‘n Paar bestanddele by, en ‘n heerlike slaai uit ‘n blikkie uit.
Cut 2 slices of bread into 1 cm cubes and fry in a little oil until crisp. Remove from heat, sprinkle with Italian herbs and season with salt and cayenne pepper to taste. Set aside.
Mix together:
1 x 410g can of Rhodes Baked Beans with Peas in Tomato Sauce
half green pepper, finely chopped
45 ml red onion chopped
75 ml mayonnaise
30 ml sweet chilli sauce
10 ml vinegar
Chopped green chilli
Season with salt.
Make ahead of time to develop flavour.
Spoon into a salad bowl and top with the crisp bread cubes.
Recipe and picture: Elize de Kock
