2 x 425
g/2 x 15 oz/2 large cans red
kidney beans, drained and rinsed
1 green (bell) pepper,
diced
1
small onion, sliced and separated into
rings
2
celery sticks, chopped
1
green chili, seeded and chopped
45 ml/3 tbsp olive oil
15
ml/1 tbsp red wine vinegar
2.5
ml/1/2 tsp ground cumin
2.5
ml/1/2 tsp dried oregano
Salt
and freshly ground black
pepper
50
g/2 oz Cheddar cheese, grated
Method:
Cook
the rice in plenty of boiling salted
water until just tender. Drain, rinse with cold
water and drain again.
Mix with the cottage cheese
and spoon in a large ring on a bed of lettuce on a
flat serving dish. Mix the beans with the pepper,
onion, celery and chili.
Blend the oil with the
vinegar, cumin, oregano, a little salt and a good
grinding of pepper.
Pour over the beans and toss
well. Spoon into the centre of the rice.
Spoon the
grated cheese in a ring between the rice and beans.
Chill before serving.
Salad Recipes -
Chili Bean Salad
