Cauliflower, Barley and Big Bean Salad
This is an awesome salad that we enjoyed last weekend when we had a small party with friends. It is healthy, hearty and flavorful.
Ingredients:
for the salad:
- 1 cup barley
- pinch salt
- 2 cups water
- 1/2 head cauliflower, cut in florets
- 1 15 ounce jar giant butter beans, drained and rinsed
- 2 scallions, sliced
- 1/4 cup parsley, washed and minced
for the dressing:
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon mild grainy mustard
- 1-2 teaspoons sweetener
- 1/4 teaspoon ground black pepper
- Place the barley in a medium saucepan.
- Add the water and a pinch of salt.
- Bring to a boil, then turn down the heat and simmer for 20-30 minutes.
- Remove from the heat and place a lid on the pan to allow the barley to further absorb the liquid.
- Cut the cauliflower into florets and steam al dente.
- When the cauliflower has cooked, plunge into ice cold water to stop the cooking process.
- Drain the cauliflower and allow the moisture to evaporate in a colander.
- Drain and wash the giant beans.
- Place the olive oil, lemon juice and mustard in a bowl and whisk to blend to make the dressing.
- Add the sweetener, and black pepper to the dressing and season to taste.
- Slice the scallions – the white and most of the green parts.
- Mince the parsley.
- Fluff the barley and place in a large salad bowl.
- Add the drained beans and cauliflower.
- Add the scallions and pour the dressing over the top.
- Mix well.
- Put a plate on top of the bowl and place i the refrigerator to cool and the seasonings to meld their flavors.
- Shortly before serving take the salad out of the refrigerator and bring to room temperature.
- Add the parsley and mix well.
Notes:
The salad tastes best if it has had tome for the flavors to blend. We made the salad in the morning to enjoy at dinnertime.