Organico Bean Salad

MIXED BEAN SALAD

500 g kindey beans
500 g cannolinni beans
½ cucumber
1 pkt parsley
1 pkt coriander
300 g red onion

dressing
125 mls sweet chili sauce
100 mls vinegar
200 mls olive oil
1 lemon zest and juice
1 tsp salt
1 tsp pepper

Soak the kidney and cannolinni beans for over night or at least 12 hours in separate pans this is because the color of the kidney beans will stain the others) with lots of water then cook them both at a slow simmer for 1 to 2 hours checking after 1 hour every 10 minutes, drain and allow to cool slightly. Mix up the dressing and add to the warm beans and allow to soak in for 30 mins. Dice the cucumber, celery and onion finely and add to the beans. This is another recipe that works well if left for a day and will keep for up the 3-4 days in the fridge.