Chef: Anita Kerai
Join Chef Anita Kerai as she shows us how to make a vegan corn and black bean salad that is high in protein, in this episode of her Kenyan-Indian fusion Masterclass. Perfect if you want to up your protein, vegan or otherwise!
About Chef Anita Kerai:
Anita's foremost passions are cooking, food and presenting culinary magic on TV. She has also published a book, 'Flavours of Kenya', where she shares a variety of different delicious vegan and vegetarian dishes, which all take inspiration from Kenya. Coupled with Anita's unique flair and passion, there's some unique and flavoursome recipes in there!
A third generation Kenyan-Indian, Anita arrived in the UK at the young age of 21. After a successful career as an accountant, in 2007, she decided to follow her heart and dedicate her time to food. In this series, Anita shares her Kenyan-Indian fusion recipes, which are of course, vegetarian and vegan friendly!
High Protein Corn & Black Bean Salad
Ingredients
- 1 can of black beans, drained and rinsed or kidney beans
- ½ can of sweet corn, drained and rinsed
- 1 red onion
- 2 spring onions
- ⅓ cup of cous cous ('just add water' variety for the quickest results!)
- ½ cup boiling water
- 2 tbsp olive oil
- 1 lemon, juiced
- 2 tbsp cumin
- 2 tbsp paprika powder
- 2 tbsp chilli flakes
- 1 clove garlic, chopped. Dried is fine too.
- Raisins (optional)
