Summary

Ingredients

• 1 can kidney beans (400 g)
• 1 can chickpeas (400 g)
• 1 bunch spring onion (s)
• 2 chilli pepper (s), red, sliced
• 1 large jalapeño
• 3 cloves garlic, pressed
• 2 tablespoon balsamic vinegar, dark
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon, heaped capers
• 1 teaspoon fish sauce

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Instructions

1. Drain the kidney beans and chickpeas and rinse well. Cut the chillies and spring onions into fine rings. Squeeze the garlic. Mix all ingredients together.
2. It is best to leave it in the refrigerator overnight, but you can also eat the salad straight away. Ideal with steak.