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KOO Mixed Beans, Chickpeas and avocado salad.
KOO Mixed Beans, Chickpeas and avocado salad.

KOO joins in and celebrates 'Eat Your Vegetables Day!'

BRAND ACTIVITY

Issued by CH Communications on behalf of KOO - Jun 11th, 14:04

Around the World, 17th June is observed as ‘Eat Your Vegetables Day’ and is one more opportunity to remind everyone that veggies are an essential part of a healthy lifestyle. They come in every shape and colour of the rainbow and everyone has their favourite! We can all agree that vegetables are versatile, can be added to any meal and are important for daily consumption as they’re a vital source of nutrients.

For a quick and convenient way to eat vegetables, KOO has the answer! KOO’s range includes Beans, Chakalaka, Peas, Corn and Mixed Vegetables. Each can be served hot or cold, as a side, salad, main or ingredient to a delicious meal, or even simply eaten straight from the can!

Celebrate ‘Eat Your Vegetables Day’ and dish up more love with KOO and this fabulous mixed beans, chickpeas, and avocado salad recipe! For almost 80 years KOO has produced canned foods that bring sealed-in goodness from farm to family.

KOO Mixed Beans, Chickpeas and avocado salad

Ingredients:
1 can (410g) KOO RED KIDNEY BEANS IN BRINE, drained
1 can (410g) KOO BUTTER BEANS IN BRINE, drained
1 can (400g) KOO CHICKPEAS IN BRINE, drained
1 can (410g) KOO WHOLE KERNEL CORN IN BRINE, drained
1 red pepper, diced
1 red onion, diced
1 avocado, diced
1 packet mixed salad greens (lettuce, cucumber)

Dressing:
60ml (4 tbsp) olive oil
30ml (2 tbsp) red wine vinegar
30ml (2 tbsp) lemon juice
15ml (1 tbsp) sugar
5ml (1 tsp) crushed garlic
salt and freshly ground black pepper, to taste

Method:
1. In a large bowl, mix the KOO BEANS, KOO CHICKPEAS, KOO WHOLE KERNEL CORN, diced red pepper, and red onion together.
2. Layer salad greens and avocado on a serving platter and spoon the mixed bean mixture over the top.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, sugar, garlic, salt and freshly ground black pepper.
4. Drizzle dressing over salad, refrigerate until needed.
 

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