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Mexican Salad

Preparation & Cooking Time: 34 minutes
Serves: 4

You will need:

Che’ Pasta Lingue di Passero (Ilsien l-ghasfur) 225g

Lamb Brand dry Chickpeas 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Black Beans 200g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Table Salt to taste

Small Red Bell Pepper ½, chopped

Small Yellow Bell Pepper ½, chopped

Spring Green Onions 60g, chopped

Small Red Onion ½, finely chopped

Whole Corn Kernel 120g, drained

Frresh Coriander leaves 25g, chopped

Large Lime 2, squeezed

Extra Virgin Olive Oil 45ml

All you have to do:

Soak the beans and chickpeas separately for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to small pot, cover with water and cook over a medium heat until beans and chickpeas are soft. Let cool.

Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.

Place the drained orzo pasta in a large salad bowl, and fold in the red pepper, yellow pepper, spring onions, red onion, chickpeas, red kidney beans, black beans, corn, coriander leaves, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.