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A chilled salad of green beans, peas, carrots, and legumes with rice,
what's not to like about this on a hot, muggy summer day!
The recipe that I somewhat followed is posted below. I didn't vary too far but here's what I did.
The ingredients I used were organic brown rice, green beans, carrots, peas, scallions, fresh herbs, and cannellini beans.
Please use fresh green beans, I used frozen French cut and they were just o.k. When I use green beans in salads I prefer fresh.
I got it for like about $15.00 off Amazon. Money well spent.
So here's the original recipe but like all recipes, they can be subject to change.
Bountiful, Beautiful Bean & Barley Salad
1 cup frozen peas (do not thaw)
Bring a medium-size pot of water to a boil. Place the peas in a colander in the sink, then drop the carrot pieces into the boiling water and cook briefly, until their color brightens, about 30 seconds. When the carrots are ready, drain them over the peas (if you like, place a bowl beneath the colander to trap the carrot cooking water for a stock). Rinse the carrots and peas with cold water, and drain well. In a large bowl, combine the carrots and peas with the green beans, chickpeas, barley, scallions, cucumber, and herbs. Toss together well. Drizzle with the olive oil and squeeze the lemons over the salad (through a strainer to catch the seeds, or pick them out if you don’t mind fiddly work). Season with salt and pepper, toss again, and add more oil, lemon juice, salt and pepper to taste—whatever you think it needs. But the beauty of this dish is that it is not swimming in dressing; the good grainy flavors and the vegetables are not obscured.
Source: Bean by Bean Cookbook
And that's that!