INGREDIENTS
- 3 stalks of celery diced
- 1 red capsicum diced
- 1 tin black beans (or other tinned beans), drained and rinsed
- 1 tin corn kernels, drained
- half a cup of dried cranberries
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sushi seasoning
METHOD: Combine all ingredients into a bowl and mix thoroughly. Will keep in the fridge for 3 – 4 days.
SERVING SUGGESTION: Plate up on a bed of baby spinach and crumble feta cheese on top for added flavour. Picture above served with Crustless Quiche.