This pretty salad uses canned leans for speed and convenience.
425 g (15 oz) can kidney beans, drained
425 g (15 oz) can black-eyed beans, drained
425 g (15 oz) can chick-peas, drained
1/4 red pepper
1/4 green pepper
6 radishes
15 ml (1 tbsp) chopped spring onion
5 ml (1 tsp) ground cumin
15 ml (1 tbsp) tomato ketchup
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) white wine vinegar
1 garlic clove, crushed
1/2 tsp hot pepper sauce
salt
sliced spring onion, to garnish
425 g (15 oz) can black-eyed beans, drained
425 g (15 oz) can chick-peas, drained
1/4 red pepper
1/4 green pepper
6 radishes
15 ml (1 tbsp) chopped spring onion
5 ml (1 tsp) ground cumin
15 ml (1 tbsp) tomato ketchup
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) white wine vinegar
1 garlic clove, crushed
1/2 tsp hot pepper sauce
salt
sliced spring onion, to garnish
method
1. Drain the canned beans and chickpeas and rinse under cold running water. Shake off the excess water and tip them into a large salad bowl.
2. Core, seed and chop the peppers.
Trim the radishes and slice thinly. Add to the beans with the pepper and spring onion.
3. Mix together the cumin, ketchup, oil, vinegar and garlic in a small bowl. Add a little salt and hot pepper sauce to taste and stir again thoroughly.
4. Pour the dressing over the salad and mix. Chill for at least 1 hour before serving, garnished with spring onion.
For an even tastier salad, allow the ingredients to marinate for a few hours.
2. Core, seed and chop the peppers.
Trim the radishes and slice thinly. Add to the beans with the pepper and spring onion.
3. Mix together the cumin, ketchup, oil, vinegar and garlic in a small bowl. Add a little salt and hot pepper sauce to taste and stir again thoroughly.
4. Pour the dressing over the salad and mix. Chill for at least 1 hour before serving, garnished with spring onion.
For an even tastier salad, allow the ingredients to marinate for a few hours.
serving amount
serves 4 - 6
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