Peppery Bean Salad

• 1 can kidney bean, drained and rinsed
• 1 can black-eyed peas, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 14 red bell pepper, cored,de seeded and chopped fine
• 14 green bell pepper, cored de seeded and chopped fine
• 6 radishes, trimmed and sliced thin
• 1 spring onion, chopped
• 1 teaspoon ground cumin
• 1 tablespoon tomato ketchup
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 clove garlic, crushed
• hot pepper sauce
• salt
• spring onion, green part only (to garnish)

1. Place the well drained kidney beans, black eyed beans and chick peas in a large salad bowl.
2. Add the chopped bell peppers, thinly sliced radishes and the chopped spring onion to the bowl.
3. In a seperate bowl mix together the cumin, ketchup, oil, vinegar and garlic, add a little salt and hot pepper sauce to taste, stir thoroughly.
4. Pour the dressing over the salad and mix.
5. Chill at least 1 hour before serving.
6. Garnish with the green onion.

kidney bean, blackeyed peas, chickpeas, red bell pepper, green bell pepper, radishes, spring onion, ground cumin, tomato ketchup, olive oil, white wine vinegar, clove garlic, pepper sauce, salt, spring onion

Taken from www.food.com/recipe/peppery-bean-salad-21504 (may not work)