Five-bean salad with egg

Five-bean salad with egg


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

The ingredient of Five-bean salad with egg

  1. 200g frozen broad beans
  2. Juice of 1/2 lemon
  3. 1/4 cup (60ml) extra virgin olive oil
  4. 1 large green chilli, seeds removed, finely chopped
  5. 1 punnet mung bean sprouts
  6. 300g mixed green and Italian flat beans, sliced on the diagonal, blanched
  7. 410g canned red kidney beans, rinsed
  8. 12 quail eggs*, hard-boiled, halved (or 4 eggs, hard-boiled, quartered)
  9. 2 eschalots, thinly sliced
  10. Grilled tortillas, cut into wedges

The instruction how to make Five-bean salad with egg

  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.

Nutritions of Five-bean salad with egg

calories: 313.807 calories
calories: 17 grams fat
calories: 3 grams saturated fat
calories: 18 grams carbohydrates
calories: 5 grams sugar
calories: 16 grams protein
calories: 99 milligrams cholesterol
calories: 369.69 milligrams sodium
calories: NutritionInformation

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