Quick Side Mexican

Five-bean salad with egg

Name: Five-bean salad with egg
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: /mexican
Ingredients: 200g frozen broad beans; Juice of 1/2 lemon; 1/4 cup (60ml) 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 (or 4 eggs, hard-boiled, quartered); 2 eschalots, thinly sliced; Grilled tortillas, cut into wedges

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

200g frozen broad beans
Juice of 1/2 lemon
1/4 cup (60ml) 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 (or 4 eggs, hard-boiled, quartered)
2 eschalots, thinly sliced
Grilled tortillas, cut into wedges

Method

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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