Pearl Barley and Bean Salad

This salad is full of fibre from the four bean mix and the green beans, perfect as your new lunch time salad.


2 cups rocket

1 cup green beans, topped and tailed and cut in half

1/2 cup pearly barley (yields 1 1/2 cups of cooked barley)

200g (1/2 can) four-bean mxi, drained and rinsed

Sea salt and pepper, to taste


Juice of 1/2 lemon

1 tablespoon olive oil

1 tablespoon wholegrain mustard

1 tablespoon balsamic vinegar


To cook the barley, place the barley and 1 1/2 cups of water in a saucepan, bring to the boil then simmer for 30 minutes. You may need to add a dash more water in the cooking process.

In a bowl, combine the rocket, green beans and four-bean mix and cooked barley.

Combine all the dressing ingredients in a small bowl and mix well.

Pour dressing over the salad, season with salt and pepper, and serve. 

This is an edited recipe extract from Totally BUF: Your 6 week guide to becoming BEAUTIFUL, UNSTOPPABLE and FEARLESS by Libby Babet and the BUF Girls ($39.99), published by Hachette Australia.

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