Butter Bean & Barley Salad
250 ml (1 cup) barley
750 ml (3 cups) water
5 ml (1 tsp) salt
1 x 410g can Rhodes Quality Butter Beans, drained and rinsed
½ cucumber, deseeded and sliced
5 spring onions, chopped
45 ml (3 Tbsp) flat-leaf parsley, chopped
30 ml (2 T) lemon juice
5 ml (1 t) Dijon Mustard
80 ml (⅓ C) olive oil
1 clove garlic, finely crushed
5 ml (1 t) sugar
salt and freshly ground pepper
Bring the pearl barley to the boil in salted water.
Lower the heat and simmer for 20 minutes or until the barley is soft and tender.
Drain, rinse and cool.
Place the barley into a large bowl.
Add the Rhodes Quality Butter Beans, diced cucumber, spring onions and herbs and toss to mix.
Whisk all the dressing ingredients together until well blended.
Season the dressing to taste with the salt and freshly ground black pepper.
Pour the desired amount of dressing over the salad and toss again to coat evenly.
Season to taste and chill until serving.