This colourful Mexican chick-pea salad is an ideally served on the side with a vegetable tortilla and roasted greens.
- Bring water to boil in a pan and cook the string beans for about 5 minutes. Afterwards, rinse under cold water.
- Mix the vinegar, olive oil and the chick-peas in a bowl and let them stand to marinate for about 10 minutes.
- Dice the tomatoes, cucumber and radishes and chop the herbs.
- Gently combine the tomatoes, radish, cucumber, corn salad and herbs with the chick-peas and sliced beans and bring to taste with salt and pepper.