Ingredients

• 125 g - green mung
• 200 g - frozen broad beans
• 200 g - pinto beans, drained and rinsed
• 150 g - fine green beans
• 200 g - red kidney beans, drained and rinsed
• Juice of 1 lemon
• 12 - quail eggs, hard-boiled and peeled
• 3 - banana shallots
• 10 g - parsley, chopped
• 60 ml - extra virgin olive oil
• 1 - mild green chilli
• Salt and pepper

How to Make Five bean salad

• Drain the mung beans and place in a large pan of water.
• Bring to boil and simmer for 10 minutes.
• Add a little salt and cook for 5 minutes until tender.
• Drain and allow to cool.
• Follow the same steps for the pinto and the red kidney beans.
• Cook the broad beans and green beans in the boiling salted water for about 4 minutes.
• Drain and cool.
• Peel the tough white skins from the broad beans.
• Slice two shallots into thin rings and put in a bowl with half the lemon juice and leave to stand. Chop the last shallot.
• Add remaining lemon juice and leave to stand for 10 minutes.
• Whisk in oil and finally add sliced green chillies (without seeds), parsley and seasoning.
• Mix beans with the dressing and place in a bowl.
• Quickly rinse the sliced shallot, pat dry and arrange both shallot and halved quail eggs on top of the salad.