Mixed Bean Salad

This one's pretty easy. If you can't buy tomato dressing, try liquidising some fresh, very ripe tomatoes with red wine vinegar, black pepper, salt and some herbs. Mix in a little tomato puree if it needs thickening. I've found this is also nice with mango dressing, or the soy and ginger dressing from Ali Vipond's Colourful Carrot Salad.

Serves somewhere between 5 and 10

• 4 (425g, 15oz) cans mixed pulses (I used 2 cans of Sainsbury's mixed pulses, plus a can each of blackeye beans and pinto beans)
• 3 sticks celery
• favourite tomato dressing (I used Sainsbury's Sundried Tomato dressing)

1. Cut the celery lengthways into 3 strips. Slice these strips across very thinly.

2. Drain and rinse the pulses. Mix well with the celery and dressing. Leave for 1 hour if possible.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 4 May 1998 (last altered 23 June 1998) - comments and questions to Kake L Pugh (kake@earth.li).