BEAN & BARLEY SALAD
"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.
THREE-BEAN BARLEY SALAD
Kidney beans, black beans and garbanzo beans deliciously combine in this hearty salad.-Pat Miller, North Fork, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, bring water and bouillon to a boil. Stir in barley. Reduce heat; cover and simmer for 11-13 minutes or until barley is tender and liquid is absorbed. Cool for 10 minutes. , Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 224 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 526mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 7g fiber), Protein 7g protein.
CARIBBEAN BARLEY SALAD
Steps:
- Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
- Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.
Nutrition Facts : Calories 294 calories, Carbohydrate 49.8 g, Fat 8 g, Fiber 12.5 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 942.9 mg, Sugar 12.7 g
THREE-BEAN AND BARLEY SALAD
Here's a great-tasting salad made with three bean and barley - a delicious side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 4
Number Of Ingredients 5
Steps:
- Mix three-bean salad, barley and tomatoes in bowl. Cover and refrigerate about 1 hour or until chilled.
- Spoon bean mixture onto salad greens. Sprinkle with nuts.
Nutrition Facts : Calories 160, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 7 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 480 mg
BARLEY AND BLACK BEAN SALAD
This is a beautiful, brightly colored salad - very fresh and hearty! Best prepared several hours to a day before serving: I usually add the avocado just before serving to limit bruising.
Provided by Skunklife
Categories Lunch/Snacks
Time 50m
Yield 10 cups, 10-20 serving(s)
Number Of Ingredients 14
Steps:
- Cook the barley according to package directions; drain and cool.
- Combine and toss the barley, black beans, corn, tomato, peas, cilantro, and avocado.
- Combine in a blender or airtight container, the water, lemon juice, oil, onion, garlic, salt and pepper.
- Blend or shake, then pour over salad and toss. Keep refrigerated.
BARLEY AND BLACK BEAN SALAD
This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper.
Provided by Matt and Aimee
Categories Grains
Time 21m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley according to package directions, omitting salt. Drain baarley in a colander, and rinse with cold water until completely cooled.
- Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.
BROAD BEAN, BARLEY & MINT SALAD
These little green beans go really well with grains like pearl barley - for a light touch, serve cold with goat's cheese, mint and nuts
Provided by Barney Desmazery
Categories Lunch, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the stock in a medium saucepan until boiling, then add the broad beans and cook for 3 mins until they float. Using a slotted spoon, transfer to a bowl and run under cold water to stop them cooking further. Squeeze the beans from their skins, if desired.
- Add the pearl barley to the stock and simmer over a low heat for 40-45 mins until tender. Drain the barley, stir through the mint leaves while still warm, then leave to cool.
- For the dressing, whisk all the ingredients together, season generously and mix into the cooled barley. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts and goat's cheese.
Nutrition Facts : Calories 469 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium
ASIAN BLACK BEAN AND BARLEY SALAD
This is a versatile, spicy dish that could be served either hot or cold, as the main course for lunch or as a side for dinner. The spiciness can be easily adjusted by adding more/less chili-garlic paste.
Provided by KBarrett
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix barley, onions and carrots in a large bowl, set aside.
- Mix sambal, sugar, soy sauce, 5 spice powder, water/broth and sesame oil (if using) in small bowl, set aside.
- Heat oil in large pan over medium heat. Add mushrooms and red bell pepper. Cook 4-5 minutes until tender.
- Add black beans and sambal mixture to pan. Cook until most liquid evaporates.
- Add black bean mixture to barley mixture. Stir well to blend. Top with cilantro and/or peanuts if using.
Nutrition Facts : Calories 469.4, Fat 5, SaturatedFat 0.8, Sodium 535.4, Carbohydrate 93.1, Fiber 21.8, Sugar 8, Protein 17.5
CHICKPEA, BARLEY, AND FETA SALAD
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Provided by Dawn Perry
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
- Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
- Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
BEAN AND BARLEY SALAD
This is a delicious salad that I found in a Taste of Home magazine. Taste the salad and add an extra splash of red wine vinegar and salt if needed. I sometimes even add a bit more crushed red pepper when I know people that like spicy food is going to be eating it. You could even add a jalapeno if you'd like.
Provided by JenzyGirl
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 255.2, Fat 14.6, SaturatedFat 2, Sodium 351.9, Carbohydrate 26.9, Fiber 7, Sugar 2.2, Protein 6.8
TWO-BEAN AND BARLEY SALAD WITH PINE NUTS
Categories Salad Bean Mustard Onion Side Low Fat Vegetarian High Fiber Lemon Pine Nut Barley Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- To prepare the salad
- In a kettle combine the black beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well. While the beans are cooking, in a large saucepan combine the barley with 4 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente. Drain the barley in a colander, rinse it, and drain it well. In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the black beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well. The salad may be prepared up to this point 1 day in advance and kept covered and chilled. In a saucepan of boiling salted water cook the green beans for 4 to 5 minutes, or until they are just tender, refresh them under cold water, and drain them well. Cut the beans crosswise into 1/4-inch pieces, add them to the salad with pine nuts and salt and pepper to taste, and toss the salad until it is combined well. Serve the salad chilled or at room temperature.
- To quick soak dried beans
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
More about "bean and barley salad recipes"
BEAN SALAD WITH BARLEY AND ROASTED VEG: A HEALTHY AND …
From cbc.ca
- For the roasted vegetables, preheat the oven to 400°F. Add the squash, peppers, onion, olive oil, mustard seeds, and salt to a large rimmed baking sheet. Roast for 40 to 45 minutes, until the vegetables are tender and beginning to brown. Transfer to a large bowl.
- For the barley, beans, and dressing, in a medium saucepan, cover the barley with 3 inches of water, bring to a boil, reduce the heat to medium-low, and cook uncovered for 20 to 25 minutes, until tender. Drain, rinse with cold water, and drain again.
- To a large bowl, add the barley, roasted vegetables, beans, kale or chard, vinegar, olive oil, and tamari or soy sauce. Toss well to combine. Taste and season with additional salt, if desired.
- If you are eating immediately, divide the salad between bowls or plates and serve warm, at room temperature, or chilled. If you are taking this to go, pack a serving of salad in a container. Seal and refrigerate it until you are ready to take it with you. Store your salad in the work refrigerator or with a cooler pack in your lunch bag until lunchtime.
BEAN AND BARLEY GREEK SALAD | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4Energy 411 CaloriesCarbohydrate 49 gFat 18 g
BARLEY SALAD (LOADED WITH FRESH VEGGIES!) - SPEND WITH …
From spendwithpennies.com
BARLEY AND BEAN SALAD - PAISLEY FARM FOODS
From paisleyfarmfoods.com
BEAN AND BARLEY SALAD | CTV NEWS
From edmonton.ctvnews.ca
BARLEY AND BLACK BEAN SALAD RECIPE | MYRECIPES
From myrecipes.com
BEAN AND BARLEY SALAD RECIPE: HEALTHY AND DIABETES …
From jillweisenberger.com
TUSCAN BEAN AND BARLEY SALAD (VEGAN, COSTCO COPYCAT RECIPE)
From theherbeevore.com
BARLEY, BEAN & BROCCOLI SALAD – THE IRISH BALANCE
From theirishbalance.com
BEAN AND BARLEY SALAD {VEGAN} - AN EDIBLE MOSAIC™
From anediblemosaic.com
BARLEY AND WHITE BEAN SALAD - THE NOURISHING GOURMET
From thenourishinggourmet.com
BARLEY, BEAN, AND CORN SALAD - MEDLINEPLUS
From medlineplus.gov
BARLEY AND BEAN SALAD – MY FAVOURITE PASTIME
From myfavouritepastime.com
BARLEY, MOCCASIN BEAN AND RADICCHIO SALAD RECIPE - FOOD.COM
From food.com
GREEN BEAN AND BARLEY SALAD - RECIPES - BEST RECIPES EVER - THIS ...
From pinterest.ca
BARLEY AND MUNG BEAN SALAD WITH MUSTARD VINAIGRETTE
From plantifulfoodie.com
BARLEY AND BEAN SALAD WITH LEMON, BASIL, AND SUN-DRIED TOMATOES
From drannwellness.com
LEMONY BROCCOLI BARLEY AND WHITE BEAN SALAD - FROM A CHEF'S …
From fromachefskitchen.com
THE BEST BEAN SALAD (4 DIFFERENT BEANS!) - FIT FOODIE FINDS
From fitfoodiefinds.com
BEAN AND BARLEY SALAD RECIPE BY CHEF.AT.HOME | IFOOD.TV
BEAN AND BARLEY SALAD WITH GINGER AND SESAME - WASHINGTON POST
From washingtonpost.com
BEAN AND BARLEY SUMMERTIME SALAD - MY FOOD AND FAMILY
From myfoodandfamily.com
BARLEY AND BLACK BEAN SALAD | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BARLEY SALAD WITH BLACK BEANS, AVOCADO, AND CORN
From diabeticfoodie.com
BLACK BEAN AND BARLEY SALAD - SUPER HEALTHY KIDS
From superhealthykids.com
BEST BARLEY GREEN BEAN SALAD RECIPE - GO FOOD
From gofoodfood.cc
BLACK BEAN AND BARLEY SALAD - PHARMFOODIE
From pharmfoodie.com
BARLEY, BLACK BEAN, AND AVOCADO SALAD - READER'S DIGEST CANADA
From readersdigest.ca
TUSCAN BEAN AND BARLEY SALAD (VEGAN, COSTCO COPYCAT RECIPE)
From pinterest.ca
GREEN BEAN AND BARLEY SALAD | CANADIAN LIVING
From canadianliving.com
PEARL BARLEY AND BEAN SALAD RECIPE - WOMEN'S HEALTH
From womenshealth.com.au
BARLEY BEAN AND VEGETABLE SALAD PREPPED IN 30 MINUTES!
From chocolateslopes.com
BARLEY AND BEAN SALAD CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
From myfitnesspal.com
BARLEY, BEAN AND CORN SALAD - FOOD HERO
From foodhero.org
BARLEY BLACK BEAN SALAD - THE LEMON BOWL®
From thelemonbowl.com
#30-minutes-or-less #time-to-make #course #preparation #salads #side-dishes #easy #3-steps-or-less
You'll also love
Related Search