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Kidney Bean, Chick Pea and Corn Salad

ingredients

serves 4
175 g (6 oz) kidney beans
175 g (6 oz) chickpeas
6 spring onions
2 large tomatoes
175 g (6 oz) corn kernels, cooked
Vinaigrette

method

Soak the kidney beans and the chick peas separately overnight, then simmer in water until cooked. Drain and cool.

Chop the spring onions and slice the tomatoes.

Toss all the ingredients in sufficient vinaigrette to coat and serve at room temperature with hot pitta bread.

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