5-Bean Salad

5 from 1 reviews
5-Bean Salad
Prep time
Total time
This hearty bean salad provides a colourful addition to any meal. Try it with grilled chicken at your next barbecue.
Recipe type: Salad
Cuisine: Modern Australian
Serves / Yield: 4 - 6 servings
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 shallot, finely chopped
  • 1 clove garlic, finely minced
  • ¾ tablespoon chopped fresh thyme
  • kosher salt
  • freshly ground black pepper
  • 1½ cups fresh lima beans
  • 1 cup fresh black-eyed beans
  • 225 g smoked bacon hock
  • 1 cup fresh peas
  • 225 g yellow butter (wax) beans
  • 225 g sugar snap peas
  • ½ cup chopped almonds
  1. For the dressing, whisk together the oil, lemon juice, garlic, shallot, and thyme in a bowl. Season with salt and pepper. Set aside.
  2. Place lima beans, black-eyed beans, and bacon hock in a medium saucepan; cover with water. Simmer, covered, until almost tender, 15 - 20 minutes.
  3. Add peas and simmer until peas and beans are tender, 8 - 10 minutes.
  4. Discard bacon hock. Drain and run under cold water to cool.
  5. Cook butter beans and sugar snaps in boiling salted water in a medium saucepan until crisp tender, 1 - 2 minutes. Drain and run under cold water to cool.
  6. Add beans, peas, and almonds to dressing, and toss to combine.


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