Bean-sprout Salad

225 g/8 oz fresh or canned bean-sprouts,
drained
1 canned pimiento, drained and chopped
1 pickled cucumber, diced
1 tablespoon finely snipped chives
Dressing:
2 tablespoons olive oil
1 tablespoon wine vinegar
1/2 teaspoon made mustard
2 teaspoons soy sauce

Put the bean-sprouts into a salad bowl with the pimiento, pickled cucumber and chives.

Mix together all the ingredients for the dressing and pour over the salad. Toss to coat thoroughly and chill for about 30 minutes before serving. SERVES 4