100 g (4 oz) butter beans
100 g (4 oz) kidney beans
3 spring onions, washed and chopped
3 small peppers, yellow, green and red, seeded and cut into thin strips
8 slices salami, diced
150 ml (1/4 pt) Vinaigrette
15 g (2 tbsp) chopped parsley
2 heads chicory, sliced
2 tomatoes, cut into wedges
1/4 cucumber, thinly sliced
100 g (4 oz) kidney beans
3 spring onions, washed and chopped
3 small peppers, yellow, green and red, seeded and cut into thin strips
8 slices salami, diced
150 ml (1/4 pt) Vinaigrette
15 g (2 tbsp) chopped parsley
2 heads chicory, sliced
2 tomatoes, cut into wedges
1/4 cucumber, thinly sliced
method
Soak the butter and kidney beans in separate bowls overnight. Cook in separate saucepans just covered with water, bring to the boil and simmer for 30 - 40 minutes until the beans are just tender. Allow to cool.
Put the onions, peppers and salami in a bowl with the cold beans and vinaigrette and mix well. Add the chopped parsley and mix again.
Arrange the sliced chicory around a shallow salad bowl and surround with tomato wedges and cucumber. Pile the bean salad in the centre.
Put the onions, peppers and salami in a bowl with the cold beans and vinaigrette and mix well. Add the chopped parsley and mix again.
Arrange the sliced chicory around a shallow salad bowl and surround with tomato wedges and cucumber. Pile the bean salad in the centre.
serving amount
serves 4
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