5-Bean Salad

5-Bean Salad

This hearty bean salad provides a colourful addition to any meal. Try it with grilled chicken at your next barbecue.
0 from 0 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Salad
Cuisine: Modern Australian
Servings: 4 - 6 servings
Author: The Cook


  • ¼ cup olive oil
  • ¼ cup , juice only of lemon
  • 1 shallot, finely chopped
  • 1 clove garlic, finely minced
  • ¾ tablespoon chopped fresh thyme
  • kosher salt
  • freshly ground black pepper
  • 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


  • For the dressing, whisk together the oil, lemon juice, garlic, shallot, and thyme in a bowl. Season with salt and pepper. Set aside.
  • Place lima beans, black-eyed beans, and bacon hock in a medium saucepan; cover with water. Simmer, covered, until almost tender, 15 - 20 minutes.
  • Add peas and simmer until peas and beans are tender, 8 - 10 minutes.
  • Discard bacon hock. Drain and run under cold water to cool.
  • 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.
  • Add beans, peas, and almonds to dressing, and toss to combine.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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