Bean, Kabanos & Pepper Salad Recipe

Ingredients :

Serves 4
Preparation time : 10 minutes, plus cooling
Cooking time : 20 minutes

• 3 red peppers, cored and deseeded

• 1 red chili, deseeded and sliced

• 1 tablespoon olive oil

• 1 onion, sliced

• 75g (3oz) kabanos sausage, thinly sliced

• 2 x 410g (13½oz) cans butter or flageolet beans, rinsed and drained

• 1 tablespoon balsamic vinegar

• 2 tablespoons chopped fresh coriander

Method :

1. Put the peppers on a baking sheet, skin side up, and cook under a pre-heated hot grill for 8-10 minutes until the skins are blackened. Cover with damp kitchen paper. When the peppers are cool enough to handle, remove the skins and slice the flesh.

2. Heat the oil in a non-stick frying pan, add the onion and fry for 5-6 minutes until soft. Add the kabanos sausage and fry for 1-2 minutes until crisp.

3. Mix together the beans and balsamic vinegar, then add the onion and kabanos mixture and chili. Serve the salad with walnut bread, if liked.

Variations :

For bean, pepper & olive salad with haloumi, omit the kabanos sausage and mix 50g (2oz) halved pitted black olives with the beans. Slice and grill 75g (3oz) haloumi. Divide the salad among bowls and top with the haloumi.