Beans-and-greens salad

A rich, nourishing dish, yet fresh and easy to make. This recipe is offered to us by La Cucina di Casa

Ingredients (serves 6)

300 g pearl barley, 150 g Spanish white beans, tinned, 200 g kidney beans. 100 g black-eyed peas, 2 litres vegetable broth, 20 baby tomatoes, 2 sticks white celery, 1 spring onion, 2 laurel leaves, sage, 1 onion or shallot, 2 cloves of garlic, 180 Monte Veronese cheese, 200 g mixed leaf salad, lettuce leaves, extra virgin olive oil, 1 lemon


Rinse the barley and boil in the vegetable broth; drizzle with oil and season with salt and pepper. Drain, rinse and dry the Spanish white beans. Rinse the kidney beans and soak for 12 hours. Rinse the black-eyed peas and soak for 8 hours. Boil the beans separately in plenty of water, together with the herbs and spring onion, only adding salt when nearly ready. Wash and dry the baby tomatoes and cut in half. Remove tough strings from the celery sticks and cut into small slices. Rinse and dry the salad leaves. Thinly slice the white portion of the scallion, soak in cold water for about 20 minutes and pat dry. Mix all the vegetables in a bowl and dress with a citronette sauce (3 parts of extra virgin olive oil to 1 part of lemon juice, salt and pepper to taste). Place the lettuce leaves, washed and dried, inside a bowl, and add the remaining vegetables, diced cheese and barley.


Scroll to Top