Barley and Bean Salad

Tara Wright Recipe, Salads, Sides, Uncategorized, Vegetarian 0 Comments

My mom makes the most delicious foods. When she asks if she can bring something to dinner this is one of my most often requested dishes. She’s balanced the flavors and made them burst in your mouth. This will be a recipe you’ll turn to over and over again. She adapted it from a recipe she found in the April/May 2010 Taste of Home magazine. It’s best prepared a day in advance of serving as it needs time to rest for the flavors to combine.

Barley and Bean Salad
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Servings
24 People
Servings
24 People
Barley and Bean Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
24 People
Servings
24 People
Ingredients
  • 4 cups Barley (cooked)
  • 3 cups Black Beans (cooked and drained)(or 1 1/2, 16 oz can, rinsed)
  • 16 oz organic corn (package frozen)
  • 1 large sweet red pepper (finely chopped)
  • 6 green onions (finely chopped)
  • 1/3 cup cilantro (minced fresh)
Dressing:
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbps Lime juice
  • 2 cloves garlic (finely minced)
  • 1 1/2 tsp Chili Powder
  • 1/2 tsp Salt
  • 3/4 tsp ground cumin
  • 1/4 tsp Pepper
Servings: People
Units:
Instructions
Prepare in advance
  1. In a large bowl, combine cooked barley and black beans.
  2. In a 2 cup glass measuring cup combine oil, vinegar, garlic, chili powder, salt, cumin and pepper and whisk until combined.
  3. Drizzle the dressing over the barley and beans and toss until coated.
  4. Cover and refrigerate overnight.
  5. The following day, add corn, red pepper, onions and cilantro to salad and toss to combine.
  6. Serve immediately and enjoy!
Day of preparation
  1. Both the barley and beans can be prepared in advance as they should be cooked and cooled.
  2. In a large bowl, combine cooked barley, black beans, corn, red pepper, onions and cilantro and mix to combine.
  3. In a 2 cup glass measuring cup combine oil, vinegar, garlic, chili powder, salt, cumin and pepper and whisk until combined.
  4. Drizzle the dressing over the salad ingredients and toss until salad is coated.
  5. Cover and place in refrigerator for at least 4 hours prior to serving for maximum flavor. (We usually chill overnight and serve the following day)
Recipe Notes

For Barley -- (You can substitute other grains such as wheat berries, brown rice or farro)

Serving Suggestions
1. Serve in small bowls with toasted multigrain bread on the side.
2. Use as a topping for a bed of mixed greens­­and top with just a crumble of feta cheese.

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Nutrition Facts
Barley and Bean Salad
Amount Per Serving
Calories 227 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 161mg 7%
Potassium 255mg 7%
Total Carbohydrates 37g 12%
Dietary Fiber 9g 36%
Sugars 3g
Protein 7g 14%
Vitamin A 11%
Vitamin C 23%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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