Three Bean Salad and Roasted Pumpkin Seeds

Winter 2007, JamaicanEats magazine

  • 12 ounces/300 g fresh broad beans
  • 7 ounces/200 g string beans cut into one-inch pieces
  • 7 ounces/200 g fresh red beans


  • 1 clove garlic, crushed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1 tablespoon Balsamic vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons chopped, fresh parsley
  • Salt and pepper.
  • 2 tablespoons shelled pumpkin seeds


  1. Boil all the beans separately in salted water until tender & drain.
  2. Meanwhile make the dressing by mixing all the ingredients in a large bowl. Season to taste with salt and pepper.
  3. Toast the pumpkin seeds carefully in a dry frying pan, being careful not to let them burn. As soon as the beans are cooked, toss with the dressing and sprinkle the seeds on top.
  4. Serves 8.


-By Hilton Hotel, New Kingston, Jamaica

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