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- Peppery Bean Salad
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PrintPEPPERY BEAN SALAD
Serves :
6
Preparation Time :
Preparation Method :
- Drain the red kidney beans, black-eyed beans and chickpeas and rinse under cold running water. Shake off the excess water and tip them into a large bowl.
- Chop the seeded peppers.
- Trim the radishes and slice thinly.
- Add the peppers, radishes and spring onion to the bowl.
- To make the dressing,mix together the cumin, tomato ketchup, oil, vinegar and garlic in a small bowl with salt and hot pepper sauce and stir again thoroughly.
- Pour the dressing over the salad and mix.
- Cover the salad for 1 hour before serving.
- Garnish with the sliced spring onion.
INGREDIENTS
- 450 grams can red kidney beans
- 450 grams black-eyed beans (peas)
- 450 grams chickpeas
- ¼ green pepper
- ¼ red pepper
- 6 radishes
- 1 tablespoon chopped spring onion (scallion)
For the dressing
- 1 teaspoon ground cumin
- 1 tablespoon tomato ketchup
- 2 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 garlic clove, crushed
- ½ teaspoon hot pepper sauce
- Salt
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