Kidney Bean Salad

• 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

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.

red chilies, shallot, garlic, ginger, salt, olive oil, kidney beans, eggs, lemon juice, lettuce, chinese cabbage, coriander leaves, mint, cucumber

Taken from www.food.com/recipe/kidney-bean-salad-73516 (may not work)