INGREDIENTS:

1 x 125g can chickpeas

1 x 125g can corn kernels

1 x 125g can diced capsicum

1 x 125g can Four Bean Mix

1/2 teaspoon olive oil

1/4 teaspoon apple cider vinegar

pinch of coriander spice

pinch of chilli flakes spice

sprinkle of slivered almonds

UTENSILS:

Bowl

Spoon

Measuring spoons

Measuring cup/jug

Can opener if needed

 

HOW TO:

Open all four cans and drain liquid using lid

Place canned ingredients into bowl and mix through

Into the measuring cup/jug – pour olive oil and apple cider vinegar

Into the measuring cup/jug – sprinkle a pinch of coriander leaves and chilli flakes

Mix jug ingredients together and pour over ingredients in bowl

Mix everything through and sprinkle with slivered almonds on top

 

HINT:

You can use other canned vegetables such as green beans or peas

Spices are cheap and versatile and add flavour – use whatever spices you like

If using larger cans – Left over salad can be stored in an airtight container in the fridge for the next day.  Leave almonds out and add them just before consumption