A quick and easy salad that tastes delicious
Prep time:15 mins
Cook time:6 mins
- 1 tablespoon oil
- 1 shallot, diced
- 1 garlic clove, crushed
- 1 teaspoon cumin
- 4 squash, quartered
- 1 small zucchini, chopped
- 400g can Edgell Black Eyed Beans, drained
- Juice of ½ lime
- Fresh coriander, for garnish
Heat oil in a saucepan over medium heat. Sauté shallots, garlic and cumin for 1 minute or until cumin becomes fragrant.
Add squash and zucchini and continue to cook for a further 5 minutes or until squash softens. Add Edgell Black Eyed Beans and warm through.
Place into a serving dish and drizzle over lime juice and garnish with fresh coriander.
This salad can be served warm or cold.