Black Beans Salad

Ingredients:beans salad

15 ounce can black beans, rinsed and drained.
8 ounces can red kidney beans, rinsed and drained.
8 ounce can whole kernel corn, drained.
1/2 cup chopped green pepper
1/4 cup red onion
1/4 cup salad oil
1/4 cup vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 clove garlic, minced,
shredded salad leaves
Tortilla Chips (optional)


  1. In a large mixing bowl, combine black beans, kidney beans, corn, green pepper, and onion.
  2. For dressing, in a screw-top jar combine oil, vinegar, lime juice, sugar, chili powder, cumin, salt and garlic. Cover and shake well.
  3. Pour dressing over the beans mixture.
  4. Toss lightly to coat. Cover and chill for 4 to 24 hours, stirring occasionally.
  5. To serve, line beans salad with salad leaves.
  6. Serve with Tortilla Chips (optional).


Pakspanish Omelette


  • 4 fresh eggs omlete
  • 3 chopped potatoes
  • 1 chopped spring onion
  • 1 tsp grounded red chilli
  • 2 chopped medium tomatoes
  • 4 tbsp olive oil
  • 60 g cheese
  • 5 tbsp milk
  • 1 tsp salt


  1. First, put the salt on the potatoes and mix them.
  2. Deep fry onions and potatoes in olive oil.
  3. Beat the eggs in a big bowl with milk and add fried potatoes, onions and grounded chillies, tomatoes and cheese.
  4. Warm the olive oil in a frying pan, put the mixture in it and fry on the low heat for 5 or 6 minutes.
  5. Turn the omelette over and let it cook for the next 5 to 6 minutes.
  6. Omelette is ready to serve!