Kidney Bean Salad

From the Foodcourt column, Weekend.

• Ready In: 45 mins
• Serves: 4

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

• To serve

• 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.