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