Chakalaka Salad with Peas and Carrots

Chakalaka Salad with Peas and Carrots


1 Cup McCain Frozen Peas

1 Cup McCain Baby Carrots, Cooked, And Cooled.

1 Can (400g) Baked Beans in Tomato Sauce

1/2 Red Bell Pepper, Diced.

1/2 Green Bell Pepper, Diced.

1 Small Red Onion Finely Chopped.

2 Tablespoons Vegetable Oil

1 Tablespoon Curry Powder

1 Teaspoon Paprika

1/2 Teaspoon Ground Cumin

Salt And Pepper to Taste

Fresh Parsley 


Total Time: 15 minutes
Serving Size: 4

  1. In a large pan, heat vegetable oil over medium heat. Add the chopped red onion and fry until softened.
  2. Stir in the curry powder, paprika, and ground cumin, cooking for another minute until fragrant.
  3. Add the McCain frozen peas, diced carrots, diced red and green bell peppers, and baked beans in tomato sauce to the pan. Mix everything together until well combined.
  4. Season with salt and pepper according to your taste.
  5. Cook the mixture for about 5 - 7 minutes, stirring occasionally until all the flavours melt together.
  6. Transfer the Chakalaka Salad with Peas and Carrots to a serving dish and garnish with fresh parsley.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Salad #Peas #FrozenPeas #Carrots #Recipe