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Beany Salad

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

Frozen Corn Kernels 150g

Chopped Green Onions 50g

Chopped Fresh Coriander (or dry) 10g

Lettuce leaves 8

Red Bell Pepper 1, chopped


For dressing:

Lamb Brand ground black pepper 5g

Lamb Brand fine salt 3g

Lamb Brand dry cumin ½tsp

Olive Oil 120ml

Red Wine Vinegar 60ml

Crushed red pepper flakes 4g

Chilli powder 3g

Garlic 1clove, minced

All you have to do is:

For Salad:

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.

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.

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.