Core and seed the pepper and cut
the flesh in strips.
Slice the celery thinly and chop
the onion very finely.
Mix the pepper, celery and onion
into the beans.
Sprinkle with parsley.
Mix the oil and vinegar and season
well with Tabasco sauce.
Pour over the salad.
Leave to stand for 2 hours and
serve cold.
Note :
A "hot" and colorful salad which my be
served as a first course or used as an accompaniment to meat or fish. It
also makes a good filling for pitta bread.