For this week's meat-free and vegan Monday supper, I made the bean and coriander salad I made a couple of weeks ago, with some embellishments of my own.
Among other things, I included fresh beans from the garden and served on a bed of traditional South African samp (dried corn) and beans.
This salad can be served warm or at room temperature which adds to its appeal and versatility.
I will write the recipe up properly over the weekend and post it on my blog.
Until next time, be well
The Sandbag House
McGregor, South Africa
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