Kidney Bean Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 1 lettuce
• 1 chinese cabbage
• 2 tablespoons coriander leaves, chopped
• 1 tablespoon fresh mint leaves, chopped
• 1 cucumber, sliced

Recipe

• 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.