Mexican Bean Salad

225 g/8 oz red kidney beans
900 nth/I1/2 pints water
1 small cauliflower, divided into florets
1 small green pepper, cored, deseeded and cut
into strips
2 celery stalks, sliced
1 tablespoon grated onion
2 tablespoons chopped parsley
few drops of Tabasco
150 in1/1/4 pint vinaigrette dressing

Put the beans in a bowl, pour on the water and leave to soak overnight. Alternatively, pour on boiling water and leave for at least 2 hours.

Transfer the beans and soaking water to a pan and bring to the boil. Boil for 15 minutes, then lower the heat and simmer for about 1 1/2 hours until the beans are tender. Drain and leave to cool.

Put the beans in a bowl, then add the vegetables and parsley and stir well.

Add Tabasco to taste to the vinaigrette dressing — it should be quite hot. Mix well, then pour over the salad. Leave to marinate for a few hours until the flavour of the dressing penetrates the salad ingredients. Serve cold.

SERVES 4