Five Bean Salad with Lemon Poppy Seed Dressing

I love legumes. LOVE them. The thought of a red kidney bean chilli or chickpeas pretty much any which way are my kind of food. So when I saw a recipe for a five bean salad in the January issue of Cuisine I had to buy it. For that alone. Because those fancy pants covers? With the scenes made out of food? They actually shit me to tears. Show-offs.

I think there are infinite variations (infact, I threw in a can of chick peas as well as I love them) on this so long as you keep a nice balance between the fresh and the canned. The dressing is to die for. The preamble to the recipe says that it is the perfect foil to rich fatty sausages and I would have to agree. It is almost cleansing. I would like to try it very much on some warm baby potatoes and maybe flake over some poached salmon or rainbow trout.

Five Bean Salad with Lemon Poppy Seed Dressing
Cuisine, January 2008

  • 420g white beans (butter or cannellini), drained and rinsed
  • 420g borlotti beans, drained and rinsed
  • 300g green beans, trimmed
  • 1/2 cup fresh (or 1 cup frozen) broad beans
  • 2 cups bean spouts
  1. In a bowl combine the drained beans, pour over the dressing (below) and toss well
  2. Bring a saucepan of water to the boil
  3. Add the beans and boil for five minutes
  4. After three mintues add the broad beans
  5. After four minutes add the bean sprouts
  6. Have a big bowl of iced water at the ready, drain the beans and refresh in the iced water
  7. Skin the tough outer layer from the broad beans
  8. Add the fresh beans to the already dressed beans and toss well

Lemon Poppy Seed Dressing

  • 3 tblsp poppy seeds
  • 1 small red onion, grated
  • 1 tblsp honey
  • 1 tsp finely grated lemon rind
  • 1 tsp sea salt
  • fresh black pepper
  • 2 tbsp lemon juice
  • 4 tbsp lemon-infused olive oil (I just used evoo)
  1. Heat a frying pan over medium heat and add the poppy seeds
  2. Cook, tossing in the pan, for three minutes until toasted
  3. Place the onion in a bowl with the seeds, honey, zest, salt and pepper
  4. Whisk in the lemon juice and the oil