Spring Cannellini Beans and Barley Salad
This salad is packed with fiber, protein, and most importantly flavours. Every spring, I gather whatever vegetables I buy from the market and prepare this salad. It is amazingly delicious and curbs your hunger.
Above all, this salad has no added salt. Instead, it is seasoned with apple cidar vinegar which is great substitute for salt. Here is How to make this Salad:
¼ cup olive oil
¼ cup apple cider vinegar
¼ tsp red pepper
One tsp dried oregano or mint
½ tsp fresh cumin powder, add more if you like
Black pepper powder to taste
1 tsp honey, optional
1 red sweet pepper, chopped
1 cup cooked cannellini or white beans
1 cup cooked barley
1 cup blanched green beans
⅓ cup chopped green onions
1 cup chopped lettuce, optional
1 cup chopped cucumber
How to Cook White Beans
We soak the beans the night before. The next day, pour into a pot of cold water and cook on the stove for 50 minutes to an hour to soften the beans. Then pour into a colander to cool. We can definitely cook cannellini beans in batches ahead of time and freeze them.
How to Blanch Green Beans
To prepare the green beans, first chop them and then cook them in boiling water for two to three minutes and then immediately put them under a cold tap water to cool quickly so the cooking process is stopped.
In the meantime, prepare the salad dressing. Pour all the sauce ingredients into a jam jar, close the lid and shake well.
How to Assemble The Salad
To assemble the salad, pour all the ingredients into a large bowl and add the salad dressing before serving.