Bean salad

serves 4-6

Rating (5 ratings)


1 tin kidney beans
1 tin black-eyed beans
1 tin chick peas
1/4 red pepper, diced
1/4 green pepper, diced
5-6 sliced radishes
1 dl sliced spring onions
1 tbsp tomato purée
1 tbsp Dansukker Brown Sugar
1 tsp cumin
2 tbsp oil
1 tbsp white wine vinegar
1 finely chopped garlic clove
1/2 tsp, or less, Tabasco


Mix the tomato purée, brown sugar, cumin, oil, vinegar, garlic and Tabasco in a serving dish. Rinse the beans and chick peas in water and allow to drain. Mix the beans, chick peas and other ingredients in the dressing in the bowl. Stir. Refrigerate for at least 1 hour before serving.

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