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Five bean salad
By : Rehana KhambatyCategory : Raitas, salads and soups, Egg
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Drain the mung beans and place in a large pan of water.
- Bring to boil and simmer for 10 mins.
- Add a little salt and cook for 5 mins 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 mins.
- 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 mins.
- Whisk in oil and finally, add sliced green chillli (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.
Ingredients:
125 gms. green mung
200 gms. frozen broad beans
200 gms. pinto beans, drained and rinsed
150 gms. fine green beans
200 gms. red kidney beans, drained and rinsed
1 lemon juice
12 eggs, hard boiled and peeled
3 banana shallots
10 gms. parsley, chopped
60 ml. extra virgin olive oil
1 mild green chilli
salt and pepper
125 gms. green mung
200 gms. frozen broad beans
200 gms. pinto beans, drained and rinsed
150 gms. fine green beans
200 gms. red kidney beans, drained and rinsed
1 lemon juice
12 eggs, hard boiled and peeled
3 banana shallots
10 gms. parsley, chopped
60 ml. extra virgin olive oil
1 mild green chilli
salt and pepper
RECIPES BY REHANA KHAMBATY
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