heart_likeLiked by 6


  • fb
  • print
  • twitter

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

    4 people
    T335 min

    Lactose free


    • 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


    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.