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Home  <  Serving suggestions  <  Main meals  <  Warm Barley Salad with Cannellini, Cranberry and Red Kidney Beans and Grana Padano Riserva
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    Grana Padano RiservaVegetables

    Warm Barley Salad with Cannellini, Cranberry and Red Kidney Beans and Grana Padano Riserva

    Easy
    4 people
    T335 min

    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

    STEP 1

    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.
     

    STEP 2

    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.

    STEP 3

    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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