Peppery Bean Salad Recipe

Peppery Bean Salad Recipes

Ingredients :

15oz can kidney beans, drained

15oz can black-eyed beans, drained

15oz can chick-peas, drained

1/2 red pepper

1/4 green pepper

6 radishes

1 tbsp chopped spring onion

1 tsp ground cumin

1 tbsp tomato ketchup

2 tbsp olive oil

1 tbsp white wine vinegar

1 garlic clove, crushed

1/2 tsp hot pepper sauce


sliced spring onion, to garnish

Method :

Drain the canned beans and chick-peas and rinse under cold running water. Shake off the excess water and tip them into a large salad bowl. Core, seed and chop the peppers. Trim the radishes and slice thinly. Add to the beans with the pepper and spring onion. 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. Pour the dressing over the salad and mix. Chill for at least 1 hour before serving, garnished with spring onion.

Serves 6

This pretty salad used canned beans for speed and convenience. For an even tastier salad, allow the ingredients to marinate for a few hours.

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