leaves several times in cold water. Boil the spinach and beans
separately in water for 2 minutes or until bright green. Drain and cool.
Arrange spinach, beans and onion on a serving plate. Combine yogurt,
lemon juice and mint in a small bowl. Mix well. Pour over salad,
sprinkle with walnuts and garnish with mint leaves and red capsicum
curls. Serve salad as a light meal with pita bread.