The kidney bean salad

Ingredients

• 1 1/2 cups of kidney beans, presoaked overnight
• 1 cup carrots
• 2 cups green cabbage
• 2 cups green peppers
• 1 teaspoon curry powder
• 1 lime
• 1 teaspoon olive oil
• 4 leaves of sage
• Handful of mint leaves
• Salt, per taste

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Preparation

• Drain the kidney beans. Chop your veggies fairly small.
• Mix in with the kidney beans. Add the salt, curry powder, lime juice, sage and mint leaves, along with the oil.
• Let it marinate for an hour or so before eating.