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Red Bean Salad

Red Bean Salad

1 can Kidney beans

1 red/yellow capsicum chopped

2 green spring onions

2tbsp parsley/ coriander leaves

½ cup sprouted moong or chic peas

½ cup baby corn

1 cup tomatoes

1 clove garlic minced

2tbsp lemon juice

1tbsp olive oil

½ tsp pepper

Salt

Rinse kidney beans under cold water.  Drain well.

In a large bowl combine all the vegetables.   Mix separately garlic, lemon juice, olive oil, pepper and salt and pour over the salad.  Mix gently and refrigerate for 1 hour.

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The Indian Food Court

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