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A delightful sweet and sour salad. Prepare a day ahead.
- Soak the beans overnight.
- Add 2 teacups of water and cook in a pressure cooker. Be sure not to over-cook the beans.
- Drain the cooked beans.
- Mix the vinegar and suger and boil until the sugar melts.
- Pour this mixture over the beans.
- Slice the onions and capsicums into rings and add to the beans.
- Add the salad oil and salt. Mix well.
- Chill the salad in the freezer compartment of a refrigerator for at least 3 hours.
- Serve chilled.
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