Peppery Bean Salad

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

• Ready In: 1 hr 20 mins
• Serves: 4-6

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.