K33 KitchenAmericanAsianEuropeanFusionMiddle EastMainsSaladsSidesClean eatingHealthyPlant-basedQuick and easyVeganVegan recipeRecipePlantbasedVegetarian
100g uncooked pearl barley100g fresh or frozen edamame beans150g runner beans, trimmed and sliced100g fresh or frozen peas40g watercress, large stems removed2 tbsp fresh lemon juice1 tbsp extra-virgin olive oil1/2 tsp dijon mustard1/2 saltPinch of pepperCook the pearl barley in a saucepan with water for 20 mins, or until al-dente.Add in the trimmed runner beans, peas and edamame beans, cook for other 2-3 minutes.Rinse with ice-cold water and shake through a sieve to remove excess liquid, set aside.Combine all the dressing ingredients into a small bowl, mixing well.Place the all salad ingredients (including watercress) into a large mixing bowl, pour the dressing over the salad and toss gently to combine.
Runner beans, peas, edamame and barley spring salad
It’s been feeling like spring in London for quite some time already. The trees are getting greener and spring flowers are blossoming everywhere. I love salads, especially in the spring and summer, and I couldn’t be happier finally switching my lunch from warm winter soups to springtime salads.
Today I am going to share my favourite green spring salad recipe made with runner beans, peas, edamame and barley. The refreshing taste combination of garden peas and runner beans on top of pearl barley and tossed in lemon juice and dijon mustard really brighten up your day. 🙂
Trim the heads from the runner beans.
Slice them up diagonally at a 45º angle like the picture shows.
Get all the beans and peas measured and gathered together.
I like to keep things really simple, as you may already know, so I just cook everything in one pot.
Cook the pearl barley in a saucepan with water for 20 mins, or until al-dente. Add in runner beans, peas and edamame beans, cook for another 2-3 minutes.
Rinse the everything with ice-cold water and shake through a sieve to remove excess water, set aside.
Now combine all the dressing ingredients in a small bowl, mixing well.
Place the all salad ingredients (including watercress) into a large mixing bowl, pour the dressing over the salad and toss gently to combine. This light, tasty and refreshing spring salad is now ready to serve.
Get the full flavour of spring with this runner beans, peas, edamame and barley salad. It is a filling, healthy, refreshing and nutrient packed salad you can make in no time. My favourite simple salad for lunch or a great little side dish with any spring meal.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3