Peppery Bean Salad

Ingredients :

1. Kidney Beans, boiled – 400 gms
2. Black Eyed Beans, boiled – 400 gms
3. Chickpeas, boiled – 400 gms
4. Red Bell Pepper – ¼
5. Green Bell Pepper – ¼
6. Radishes – 6
7. Spring onion, chopped – 1 tbsp
8. For the Dressing
9. Ground Cumin – 1 tsp
10. Tomato Ketchup – 1 tbsp
11. Olive Oil – 2 tbsp
12. Vinegar – 1 tbsp
13. Garlic, crushed – 1 clove
14. Hot Pepper Sauce – ½ tsp

Method:

• Tip the red kidney beans, black-eyed beans and chickpeas in a large bowl.
• Core, deseed and chop the peppers.
• Trim the radishes and slice thinly.
• Add the peppers, radishes and spring onions to the bowl.
• Make the dressing.
• Mix together the cumin, tomato ketchup, oil, vinegar and garlic in a small bowl.
• Add a little salt and hot pepper sauce to taste and stir again thoroughly.
• Pour the dressing over the salad and mix.
• Cover the salad and chill for at least 1 hour before serving, garnished with the sliced spring onions.