Piccante Insalata di fagioli questa insalata colorata è ricco di sapore, e va bene con pesce alla griglia, in alternativa si potrebbe fare una deliziosa
CX100D741 RECIPE NOT AVAILABLE FOR PUBLICATION IN ENGLISH. CLEAR RIGHTS FOR BOOKS. "Peppery Bean Salad". This colourful salad is packed with flavour, and goes well with grilled fish, alternatively, it could make a delicious vegetarian dish - serve it with warmed pitta bread to mop up the fragrant dressing. 1 Preheat the grill. Place the peppers skin side up on the grill tray, and cook under a high heat for about 15 minutes or until the skins are blackened. Put them inside a plastic bag, and leave to cool for 10 minutes 2 Peel the peppers, then dice and place in a large bowl. Add the spring onions, kidney beans and chickpeas and mix. 3 Put all the dressing ingredients into a screw-top jar, and shake vigorously. Pour the dressing over the salad, and mix well. 4 Cover with cling film and chill for at least 15 minutes before serving For the Salad 1 red pepper, halved and deseeded 1 green pepper, halved and deseeded 4 spring onions, trimmed and finely chopped 200 g can red kidney beans, drained 400 g can chickpeas, drained For the Dressing 1 1/2 tablespoons olive oil juice of 1 small lemon 1 clove garlic, peeled and crushed 2 teaspoons wholegrain French mustard Serves 4
