5 Bean Salad

  • Ready in: 55 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 177
5 Bean Salad


  • BEANS:--
  • 420 g white beans
  • 420 g borlotti beans
  • 300 g green beans
  • ½ cup broad beans
  • 2 cups bean sprouts
  • 3 tbsp poppy seeds
  • 1 red onion, grated
  • 1 tbsp bush honey
  • 1 tsp lemon zest, fine grated
  • 1 tsp SIDS SALT & PEPPER
  • 1 tbsp lemon juice
  • 4 tbsp lemon-infused oil


  1. DRESSING: Heat poppy seeds in a frypan for 3 minutes until toasted, then cool. Blitz together lemon juice, honey, oil and SIDS RASPBERRY VINEGAR. In a bowl put onion, poppy seed, lemon zest and SIDS SALT & PEPPER, then pour over the vinegar mixture.
    BEANS: In a serving bowl combine drained white and borlotti beans. Drizzle with dressing and toss then set aside.
    Boil green beans for 5 minutes until just tender. Drain (the water into another pan) then plunge into ice-cold water.
    Boil the broad beans in the drained water for 2 minutes until just blanched then plunge into ice-cold water. If using frozen beans, peel off the tough outer layer.
    Boil a jug of water then pour over the sprouts to blanch then plunge into ice-cold water.
    To serve, toss everything together.