This easy to make bean salad recipe combines adzuki beans, garlic, fresh garden herbs, pearl barley and cheese on a bed of lettuce - a meatless family meal.
Serves 4
INGREDIENTS:
30 oz. cooked adzuki beans, drained
15 oz. cooked pearl barley, drained
2 cloves elephant garlic, finely crushed
2 tbsp. fresh squeezed lime juice
1 tbsp. fresh cilantro, finely chopped
1 tbsp. fresh parsley, finely chopped
5 oz. Cheshire cheese, grated
1 tbsp. sunflower oil
1 tsp. salt
1 tsp. coarsely ground black pepper
10 red lettuce leaves to serve
METHOD:
Using a food processor, combine garlic, lime juice, cilantro, parsley, sunflower oil, salt and black pepper. Meanwhile, arrange red lettuce leaves on a platter.
In a large bowl, combine adzuki beans, pearl barley and Cheshire cheese. Add dressing and mix well. Spoon onto lettuce leaves and chill for ½ hour. Serve cold with crusty bread.
