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Bean Salad - LBS02

A simple dish that has plenty of colourful and filling ingredients. 

Preparation and Cooking Time: 1hour

Serves: 4


You will need:

Lamb Brand Barley 200g

Lamb Brand Black Beans 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Green Lentils 90g

Lamb Brand Dried Chickpeas 90g

Corn Kernels 150g

Green Onions 50g, Chopped

Fresh Coriander (or dry) 10g, Chopped

Lettuce leaves 8

Red Bell Pepper 1, chopped


For dressing:

Lamb Brand Ground Black Pepper 1tsp

Lamb Brand Table Salt ½ tsp

Lamb Brand Cumin ½tsp

Lamb Brand Red Pepper Flakes 1tsp, Crushed

Lamb Brand Chilli powder 1/2tsp

Olive Oil 120ml

Red Wine Vinegar 60ml

Garlic clove 1, minced


All you have to do is:

For Salad:

1.Soak the beans and chickpeas separately for a minimum of 5 hours or overnight, changing the water from time to time if possible. Rinse, add to small pot, cover with water and cook over a medium heat until beans and chickpeas are soft. Let cool.

2. Rinse barley and lentils under running water. In a large saucepan bring 1 litre of water to a boil. Stir in barley and lentils and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.

3. In a large bowl, combine the cooled barley, lentils, black beans, red kidney beans, chickpeas, corn, onions, red bell pepper and coriander. Mix well.

For dressing:

In a small bowl, whisk together vinegar, garlic, chili powder, cumin, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.