ALFRESCO EATING

Alfresco Eating this spring with an amazing recipe from Illovo. Learn how to make a sweet and sour bean salad using Illovo Golden Syrup. That sounds delicious! Our tummies are grumbling.

Alfresco-Dining6
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Sweet and Sour Bean Salad

Ingredients

2x410g cans mixed beans or 1 can each of red kidney beans and butter beans, drained

420g can pineapple chunks and all syrup reserved

1 medium green pepper, de-seeded and thinly sliced into matchstick strips

15ml sunflower oil, heated

50ml white vinegar

75ml Illovo Golden Syrup

35ml cornflour mixed with little water to a thin paste

Salt and pepper

15ml capers

Method

  1. Combine the beans and pineapple chunks in a salad bowl.
  2. Gently sauté the green pepper strips in heated oil until tender.
  3. Add the vinegar, golden syrup, reserved pineapple liquid, and cornflour mixture. Stir over heat to thicken to a sauce. Season with salt and pepper. Set aside to cool.
  4. Pour over and combine with the beans and pineapple.
  5. Scatter with capers, cover and chill.

Serves 8

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