ingredients
serves 4
1 large red pepper
2/3 cup fine green beans, trimmed and halved
1 small red onion, peeled and thinly sliced, or 2 scallions, trimmed and thinly sliced
1/2 cup cooked black eyed beans
1/2 cup cooked flageolet beans
1/2 cup cooked red kidney beans
2 sticks celery, trimmed and thinly sliced
3/4 cup button mushrooms, wiped and sliced
1 tablespoon virgin olive oil
1 tablespoon lemon juice
1 level tablespoon chopped fresh parsley
Freshly ground black pepper
method
1. Grill the red pepper under a moderate heat, turning often, for 5 - 8 minutes, until the skin blisters. Put the pepper in a bowl, cover with a damp cloth and leave for about 5 minutes.
2. Meanwhile, cook the green beans, in just enough unsalted boiling water to cover, for 2 - 3 minutes, or until slightly softened but still crisp. Rinse with cold water and drain.
3. Peel and de-seed the pepper, working over a bowl to catch any juices. Slice the pepper lengthways into strips.
4. Mix all the ingredients, including the pepper juice, and season with black pepper. Serve at once, or cover and chill in the refrigerator for 2 hours if preferred; mix again before serving.
