Corn, bean and bacon salad
250 g diced bacon 1 can (410 g) red kidney beans, rinsed and drained 1 can (410 g) borlotti
beans, drained 2 cans (410 g each) whole-kernel corn, drained
1 red pepper, diced 1 green pepper, diced 3 red chillies, seeded
1 small red onion,
chopped 125 ml (½ c) chopped
fresh coriander DRESSING
125 ml (½ c) olive oil 45 ml (3 T) white wine
vinegar juice of 2 limes 10ml(2t)ground
30 ml (2 T) castor
1 garlic clove, crushed salt and freshly ground
1 Heat a pan and fry the bacon until crisp. Set aside.
2 Mix together the remaining ingredients and combine with the bacon.
3 Dressing Whisk together the ingredients, mix with the salad and serve.
PHUMZA NYANDEMI, CAPE TOWN, WESTERN CAPE