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Three Bean Salad


- 1 red pepper
- 1 yellow pepper
- 425g can black-eye beans
- 200 g  can red kidney beans
- 425g can chick peas
- 4 tbsp. chopped coriander
- salt and pepper
- 1tsp. curry paste
- 1 tbsp. thin honey
- 1 garlic clove, crushed
- 2 tbsp. white vinegar
- 6 tbsp. olive or sunflower oil

1. Halve the peppers lengthwise, then place cut side down in a grill pan and cook under a hot grill until the skins are black and blistered. Cover with a damp tea towel and cool slightly.

2. Peel off the pepper skins; discard the seeds and cores. Cut the flesh into small strips. Drain the beans and chick peas and rinse under cold running water. Drain well and place in a bowl.

3. To make the dressing, put the curry paste, honey and garlic into a small bowl and mix together with a fork. Add the vinegar, then gradually blend in the oil, whisking vigorously with the fork. Season with salt and pepper.