Five Bean Salad Recipe

• 150 g fine Green Beans
• 200 g Red Kidney Beans (drained & rinsed)
• 125 g Green Mung
• 200 g frozen Broad Beans
• 200 g Pinto Beans (drained & rinsed)
• 10 g Parsley (chopped)
• 60 ml Olive Oil
• 1 Lemon Juice
• 12 Eggs (boiled & peeled)
• 3 Banana Shallots
• 1 small Green Chilli
• Salt and Pepper

• Take a large pan of water and add mung beans.
• Boil until they turn tender.
• Add little salt and cook for another 5 minutes.
• Drain and allow it to cool.
• Similarly, follow the same steps for the pinto and the red kidney beans.
• Cook, peel broad beans and green beans.
• Chop shallots into thin rings and add them in a bowl.
• Add lemon juice and leave it for 10 minutes.
• Whisk in oil and add slice green chili and parsley.
• Take a bowl and mix beans with the dressing.
• Arrange shallots and eggs on top of the salad.
• Serve immediately.