Kidney Bean And Chili Salad

175 g/6 oz red kidney beans, soaked overnight
salt
6 tablespoons chilli dressing
100 g/4 oz frozen sweetcorn, cooked, or
1 x 200 g/7 oz can, drained
1 red pepper, cored, deseeded and chopped
2 tablespoons chopped parsley

Drain the kidney beans, place in a pan and cover with cold water. Bring to the boil and boil for 15 minutes. Lower the heat, cover and simmer for 1 to 1 1/2 hours, until tender, adding a little salt towards the end of cooking.

Drain the beans thoroughly and place in a bowl. Pour over the dressing and mix well while still warm. Leave to cool.

Add the sweetcorn and red pepper and toss thoroughly. Transfer to a serving dish and sprinkle with the chopped parsley to serve. SERVES 4 to 6