Bean, Pea and Barley Spring Salad – Plant-based and vegan recipes
Plant-based and vegan Bean, Pea and Barley Spring Salad—al-dente barley, crisp veggies, and a zesty dressing. Perfect for warm spring days!
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
Ingredients
- 100g uncooked pearl barley
- 100g fresh or frozen edamame beans
- 150g runner beans, trimmed and sliced
- 100g fresh or frozen peas
- 40g watercress, large stems removed
- 2 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1/2 tsp dijon mustard
- 1/2 salt
- Pinch of pepper
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