Mixed Bean and Barley Salad
I use a mix of olive and vegetable oils in this recipe. The olive oil adds a nice depth of flavour, but it is unnecessary and expensive to use for the whole amount required in the recipe. You can use the dressing on lots of different salads once made store it in your fridge in a clean jam jar a vigorous shake should re-emulsify the dressing if it starts to separate.
Ingredients
For the Salad
- 150 gr Pearl Barley
- 2 270 gr cans of Mixed Beans drained
- 2 sticks Celery washed and very finely diced
- 1 large Sweet Pimento Pepper de-seeded and finely chopped
- 1 small bunch Spring Onions trimmed and finely chopped
- 1 small handful Flat Parsley thoroughly washed, dried and chopped
For the Dressing
- 100 ml Vegetable Oil
- 60 ml good quality Olive Oil
- 80 ml Cider Vinegar
- 1 small handful fresh Coriander washed, dried and finely chopped
- 2 generous teaspoons Dijon Mustard
- ½ teaspoon Light Brown Sugar
- 1 Red Chilli de-seeded and very finely chopped
- 1 clove Garlic peeled and crushed
- Sea Salt and freshly ground Black Pepper
Instructions
- Prepare barley according to the directions on the package, cooking in well-salted water. Drain and cool thoroughly.
- Transfer to a large bowl and stir in the beans, celery, pepper, spring onions and parsley.
- In a small bowl, mix all the ingredients except the oils. Season generously and mix again.
- Pour in the oils slowly whilst whisking continuously.
- Mix sufficient dressing into the salad stirring so that everything is well coated.
Notes
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