Beans, barley, mint salad
6 servings
50 minutes
This fresh and nutritious salad of beans, barley, and mint is a true masterpiece of European cuisine that embodies the traditions of Mediterranean diet. Beans rich in plant protein add richness to the dish, while barley provides a light nutty note and pleasant texture. Mint leaves add a refreshing aroma that harmonizes with crunchy radishes, soft goat cheese, and toasted hazelnuts. The dressing made from olive oil, wine vinegar, and lemon juice balances the flavor—light yet expressive. This salad is perfect as a standalone dish for a light dinner or as an exquisite side to main courses. It refreshes wonderfully on hot days with its rich natural flavors and health benefits.
1
Bring the broth to a boil.
- Vegetable broth: 1 l
2
Add the beans and cook for 3 minutes. Use a slotted spoon to transfer them to a bowl and immerse in cold water. Peel if desired.
- Beans (broad beans): 500 g
3
Add barley to the broth and cook for 40-45 minutes until ready. Drain, mix, add mint leaves and let cool.
- Pearl barley: 225 g
- Mint leaves: 35 g
4
For the sauce, mix all the ingredients and add to the barley.
- Olive oil: 4 tablespoons
- Wine vinegar: 1 tablespoon
- Lemon zest: 1 tablespoon
- Lemon juice: 1 tablespoon
5
Serve on a large plate or portion with radishes, nuts, and goat cheese.
- Radish: 200 g
- Hazelnut: 100 g
- Goat cheese: 140 g
