Five-Bean Salad

Name: Five-Bean Salad
Prep time: 30 min
Cook time: 45 min
Total time: 15 h
Yield: 4
Cuisine: German
Ingredients: 50 g Kidney beans; 40 g adzuki beans; 50 g lima beans; 40 g cannellini beans (or eye beans); 50 g brown beans; 30 g chickpeas; 30 g brown lentils; 1 large onion; 2 cloves garlic; 2 tbsp oil; 500 ml vegetable broth (add more if needed); 1 red bell pepper; 3 tbsp white wine vinegar; 2 tbsp lemon juice; 1 tsp Mustard; Salt; sugar; ground black pepper; 3 stems coriander; 3 stems mint; 3 stems Parsley; 50 g black, pitted olives

Prep: 30min

| Servings: 4 | Cook: 45min

A salad made from five different types of beans that is easy to prepare and tastes great for dinner, lunch, or as a portable meal.

Ingredients

50 g Kidney beans
40 g adzuki beans
50 g lima beans
40 g cannellini beans (or eye beans)
50 g brown beans
30 g chickpeas
30 g brown lentils
1 large onion
2 cloves garlic
2 tbsp oil
500 ml vegetable broth (add more if needed)
1 red bell pepper
3 tbsp white wine vinegar
2 tbsp lemon juice
1 tsp Mustard
Salt
sugar
ground black pepper
3 stems coriander
3 stems mint
3 stems Parsley
50 g black, pitted olives

Instructions

1.
Soak the beans, lentils, and chickpeas in water overnight.
2.
On the next day, peel and chop the onion. Peel and mince the garlic. Sauté in oil, add the legumes, stir briefly, pour in broth, cover, and simmer gently for about 45 minutes (add more broth if needed) until the beans are almost tender but still have a slight bite. Wash, deseed, and cut the bell pepper into bite-sized pieces; add to the beans and cook for the last few minutes.
3.
Whisk together vinegar, lemon juice, mustard, salt, sugar, and pepper to make a dressing. Mix with the beans, letting it cool while stirring occasionally. Halve the olives and fold them in. Wash the coriander, mint, and parsley, strip the leaves, and sprinkle them over the salad in large chunks.