Ingredients

• 250 ml (1 cup) barley
• 750 ml (3 cups) water
• 5 ml (1 tsp) salt
• 1 x 400g can Rhodes Quality Butter Beans, drained and rinsed
• cucumber, deseeded and sliced
• 5 spring onions, chopped
• 45 ml (3 Tbsp) flat-leaf parsley, chopped

Dressing

• 30 ml (2 T) lemon juice
• 5 ml (1 t) Dijon Mustard
• 80 ml olive oil
• 1 clove garlic, finely crushed
• 5 ml (1 t) sugar
• salt and freshly ground pepper

Method

1. Bring the pearl barley to the boil in salted water.
2. Lower the heat and simmer for 20 minutes or until the barley is soft and tender.
3. Drain, rinse and cool.
4. Place the barley into a large bowl.
5. Add the Rhodes Quality Butter Beans, diced cucumber, spring onions and herbs and toss to mix.
6. Whisk all the dressing ingredients together until well blended.
7. Season the dressing to taste with the salt and freshly ground black pepper.
8. Pour the desired amount of dressing over the salad and toss again to coat evenly.
9. Season to taste and chill until serving.