Bean Salad with Pickled Vegetable

Heat vinegar in a pan and turn the flame off.

Add chopped capsicum, cloves of garlic, chopped onion and chopped green chilies, soak for 5 minutes.

In a bowl , mix together chopped tomato, black olives, chopped fresh coriander leaves, boiled chickpeas, boiled red beans, boiled black chickpeas, boiled black eye beans, radish pieces, lemon juice, salt and black pepper.

Top with pickled vegetable mixture and serve.