A nutritious dish that goes well with a summer barbeque
Serves 4
The previous day
Soak beans overnight.
For the mixed salad
| 250 | g | dried beans (e.g. kidney, black etc.) | boil in unsalted water until soft |
| 250 | g | fresh green beans | diagonally sliced into short pieces, steam briefly keeping them slightly crunchy |
| 300 | ml | water | pour into a saucepan and bring to boil |
| 150 | g | whole barley | add to boiling water |
| mix all the ingredients together in a large bowl |
For the dressing
| 6 | tblsp | lemon juice | |
| 1 | tblsp | Dijon mustard | |
| 100 | ml | olive oil | |
| 1 | small onion | finely chopped; mix all ingredients together and sprinkle over the beans | |
| ½ | cup | lightly roasted pine nuts | sprinkle over the salad |
| salt and pepper | add to taste |
Chef's tip
Dried beans have the minerals potassium, calcium, phosphorus, magnesium as well as trace elements, pro-vitamin A and the vitamins of the B group, C and E.
Fresh beans should be solid and snap right through when bent and the surfaces of the break are green and juicy. They keep fresh in the vegetable drawer in your refrigerator for two days.
NB: never eat dried beans raw but always boil them thoroughly.
