Runner beans, peas, edamame and barley spring salad

Yeah! It’s officially spring salad time!

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. 🙂

Lets begin…

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!