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Ingredients
Five Bean Salad
- Ingredients
- 50 grams Kidney beans
- 40 grams Adzuki bean
- 50 grams Lima bean
- 40 grams cannellini beans (or cowpea)
- 50 grams Brown bean
- 30 grams chickpeas
- 30 grams tan Lentils
- 1 large onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 500 milliliters Vegetable broth (plus more if needed)
- 1 red paprika
- 3 Tbsps White vinegar
- 2 Tbsps lemon juice
- 1 tsp Mustard
- salt
- sugar
- freshly ground peppers
- 3 stalks cilantro
- 3 stalks mint
- 3 stalks parsley
- 50 grams black, pickled Olives (pitted)
Soak the beans, lentils, and chickpeas in water the day before, and let sit overnight.
The next day, peel and chop the onion and garlic. Heat the oil in a pan, and briefly sauté the onion and garlic. Add the beans, sauté briefly, then add the broth. Cover and simmer for 45 minutes (if necessary add more broth), until the beans are al dente. Rinse and trim the pepper. Cut into bite-sized pieces, mix into the beans, and cook briefly.
Whisktogether the vinegar, lemon juice, and mustard. Season to taste with salt, sugar, and pepper. Mix the marinade into the beans and remove from the heat. Let cool completely, stirring occasionally. Halve the olives and mix into the salad. Rinse the cilantro, mint and parsley. Remove the leaves, roughly chop, and sprinkle over the salad.