Five bean salad

Recipe by
Total Time:
15-30 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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  • 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.