Five bean salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
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 Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Pepper and Rice Salad , Carrot and Orange Salad

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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.