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Five-bean salad with egg
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Prep Time:
15 minutes
15 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
20 minutes
20 minutes
Flavorful bean salad complements any Mexican meal.
Ingredients:
- 200g frozen broad beans
- Juice of 1/2 lemon
- 60ml 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 (or 4 eggs, hard-boiled, quartered)
- 2 eschalots, thinly sliced
- Grilled tortillas, cut into wedges
Instructions:
- Cook the broad beans in lightly salted boiling water for 4-5 minutes until tender. Drain and immediately cool in cold water, then shell the beans.
- In a large bowl, combine lemon juice and oil. Add chili, sprouts, and beans, then season to taste. Divide into bowls and garnish with egg and shallot. Serve with tortillas.
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