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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From the Foodcourt column, Weekend. Ingredients:
3 whole red chilies |
1 tablespoon shallot, chopped |
1 tablespoon garlic, crushed |
1 teaspoon ginger, chopped |
1 teaspoon lemongrass, finely sliced |
salt |
2 tablespoons olive oil |
1 cup canned kidney beans |
2 eggs, boiled and finely chopped |
1 tablespoon lemon juice |
1 lettuce |
1 chinese cabbage |
2 tablespoons coriander leaves, chopped |
1 tablespoon fresh mint leaves, chopped |
1 cucumber, sliced |
Directions:
1. Pound together the chillies, shallots, ginger, garlic, lemon grass and salt.
2. Saute in oil.
3. Add kidney beans and stir-cook.
4. Remove from heat.
5. Add lemon juice and mix well.
6. Allow to cool.
7. Add chopped eggs and serve the kidney bean salad on a bed of lettuce and cabbage leaves.
8. Garnish with corriander, mint and cucumber and serve.
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