Pearl Barley and Beans Salad


Beans and barley in a tangy dressing make a bright summer salad.

This is an English dish.

The quntities make 6 to 8 serving portions.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


150 g
pearl barley (dry)
fat cloves of garlic
fresh coriander and parsley
100 g
cheese (optional)
lettuce leaves (Optional)
400 g can
Suma FAIRTRADE aduki beans
15 ml
Zaytoun FAIRTRADE olive oil
to taste
to taste
FAIRTRADE freshly ground black pepper



Put 400 ml of water in a pan and bring to the boil, add the barley, bring back to the boil, cover and simmer gently covered for 25 minutes.

Check that the barley is cooked by nibbling a grain, if it is gritty it needs a bit longer.

Once cooked, rinse under cold water.


Skin and crush the garlic.

Wash and chop the herbs.

Zest and juice the lemon.

Grate the cheese if used.

Wash the lettuce if used.

Rinse the beans in cold water.


Using the back of a spoon in a shallow bowl combine the herbs, oil, garlic, lemon juice, lemon zest, salt and pepper into a runny paste.

In a mixing bowl combine the beans and barley and turn gently. Add the dressing (and grated cheese if used). Turn gently to ensure all the beans and barley are dressed.

If "presenting", lay the lettuce on the serving dish and spread out the beans mixture.

Decorate with a twist of coriander.

To serve

Chill for 30 minutes or more before serving.

Serve with other salads such as a tomato salad, and with crusty brown bread


Aduki beans are best at matching the barley in size and providing colour contrast. Dried beans (200gm dry weight approx.) can be used in place of tinned beans by soaking them overnight and cooking in the usual way. This normally produces a better result than tinned beans.

Omit the cheese and you have a vegan dish.