Warm Barley Salad with Cannellini, Cranberry and Red Kidney Beans and Grana Padano Riserva
| Difficulty
Facile
|
Preparation  35 min
|
Servings for
4 people
|
Lactose free
Ingredients
200 g barley
100 g Grana Padano Riserva
200 g cannellini beans
200 g cranberry beans
200 g red kidney beans
1 l vegetable broth
1 garlic clove
1 spring onion
1 lemon
baby spinach
beansprouts
extra virgin olive oil
salt
pepper
Preparations
In a large non-stick pan, brown a clove of garlic in a drizzle of olive oil, add the beans and sauté for a few minutes; season with salt and pepper to taste.
Boil the barley in a large pot of boiling broth; when cooked, add the beans, lemon juice and grated Grana Padano Riserva and mix well.
Serve the warm barley and bean salad with a drizzle of olive oil, sliced spring onion, baby spinach leaves and beansprouts.
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