Easy salad for autumn

Autumn is here and sunshine becomes a precious commodity. I'm eating tomatoes while they still taste of something, but I'm all to aware that this won't be the case for much longer. Savoy cabbages are in all the shops - my favourite type of cabbage, with their crinkly leaves and a flavour that manages to be well-developed without any bitterness.
 

I had not used Savoy cabbage in a salad before, but why not? Cooked and then cooled, it works really well. My type of salads are the kind that are substantial enough to make an actual meal. This one is simple, but I think fits that bill. It's the tinned beans that make it substantial. On a whim I used gungo peas (also called pigeon peas) but black eyed beans or cannelini beans would work well too.You could serve flatbreads alongside if you wanted.

Best of all, this only takes a few minutes to make.

Ingredients 

Half a medium Savoy cabbage
1 tin of pigeon peas, black-eyed beans or cannelini beans
2 vine-ripened tomatoes
1/2 tsp chilli flakes, or to taste
Juice of 1 lemon
Extra virgin olive oil, to taste

Method

Shred the cabbage and put it in a pan of boiling water. Simmer for about four minutes or until cooked but still al dente. Drain and rinse in cold water.

Drain the beans you're using and mix with the cooked cabbage. Chop the tomatoes into small pieces and mix them in too, along with the lemon juice and chilli flakes - you might want to use a little less chilli and lemon at first and then add more if you think it needs it. Drizzle some olive oil over (you could even leave it out if you're trying to keep this low-fat).