Five-bean salad with egg

Cooking Eggs Five-bean salad with egg

This tasty bean salad is a perfect side dish for a Mexican feast.

Lables: Vegetarian Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Boil broad beans in salted water for 4-5 minutes until tender. Drain, refresh in cold water and drain. Shell beans.
  2. In a large bowl, whisk lemon juice and oil. Mix in chilli, sprouts and all beans, then season. Place in bowls. Top with egg and eschalot. Serve with tortillas.

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200g frozen broad beans
Juice of 1/2 lemon
1/4 cup extra virgin olive oil
1 large green chilli, seeds removed, finely chopped
1 punnet mung bean sprouts
300g mixed green and Italian flat beans, sliced on the diagonal, blanched
410g canned red kidney beans, rinsed
12 quail eggs*, hard-boiled, halved
2 eschalots, thinly sliced
Grilled tortillas, cut into wedges

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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