Total Time
45mins
Prep 15 mins
Cook 30 mins

From the Foodcourt column, Weekend.

Ingredients Nutrition

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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