The Asian Vegetarian: Corn and Black Bean Salad

The Asian Vegetarian: Corn and Black Bean Salad

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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


  • 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)

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