A favourite dish in the southwestern part of the United States, Bean Salad goes well with Chili con Came or a grilled steak.
8 oz. red kidney beans
6 oz. white beans, such as haricot or butter beans
4 oz. chick-peas
1 red pepper, the white pith removed, seeded and coarsely chopped
1 small onion, finely chopped, or
3 spring onions , chopped garlic clove, crushed
1 tablespoons chopped fresh chives
2 tablespoons white wine vinegar
6 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon black pepper
Soak the beans and peas in water over-night. Put them in a large saucepan, cover with water and bring to the boil over high heat. Cover the pan, lower the heat and simmer for 40 minutes or until tender. Drain and cool.
In a large salad bowl, combine the beans, peas, red pepper, onion, crushed garlic and chives.
In a small bowl, combine the vinegar, lemon juice, oil, salt and pepper. Mix, add to the bean mixture and toss well.
Refrigerate for about 30 minutes and before serving, leave at room temperature for 10 minutes.