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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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You can use beans of your choice for this salad, but I find these work the best. Hot pepper sauce gives it a good zing. prep time includes marinading Ingredients:
1 can kidney bean, drained and rinsed |
1 can black-eyed peas, drained and rinsed |
1 can chickpeas, drained and rinsed |
1/4 red bell pepper, cored,de seeded and chopped fine |
1/4 green bell pepper, cored de seeded and chopped fine |
6 radishes, trimmed and sliced thin |
1 spring onion, chopped |
1 teaspoon ground cumin |
1 tablespoon tomato ketchup |
2 tablespoons olive oil |
1 tablespoon white wine vinegar |
1 clove garlic, crushed |
hot pepper sauce |
salt |
spring onion, green part only (to garnish) |
Directions:
1. Place the well drained kidney beans, black eyed beans and chick peas in a large salad bowl.
2. Add the chopped bell peppers, thinly sliced radishes and the chopped spring onion to the bowl.
3. In a seperate bowl mix together the cumin, ketchup, oil, vinegar and garlic, add a little salt and hot pepper sauce to taste, stir thoroughly.
4. Pour the dressing over the salad and mix.
5. Chill at least 1 hour before serving.
6. Garnish with the green onion.
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