Best 4 Barley And Black Bean Salad Recipes
Indulge in a symphony of flavors with our Barley and Black Bean Salad, a vibrant and wholesome dish that tantalizes the senses. This delectable salad combines the nutty texture of barley with the protein-packed goodness of black beans, creating a hearty and satisfying meal. With the addition of crisp vegetables, tangy dressing, and a hint of herbs, this salad bursts with freshness and flavor. Discover the perfect balance of textures and tastes, making it an ideal side dish or a light main course. Get ready to embark on a culinary journey with our Barley and Black Bean Salad, as we guide you through each step of preparation to create this delightful masterpiece.
**Recipes Included in the Article:**
1. **Classic Barley and Black Bean Salad:** Our foundational recipe offers a timeless combination of barley, black beans, and a zesty dressing.
2. **Mediterranean Barley and Black Bean Salad:** This variation incorporates sun-dried tomatoes, feta cheese, and a flavorful oregano-infused dressing, transporting you to the shores of the Mediterranean.
3. **Southwestern Barley and Black Bean Salad:** Spice things up with the Southwestern twist, featuring sweet corn, black beans, and a tangy chili-lime dressing.
4. **Barley and Black Bean Salad with Roasted Vegetables:** Elevate your salad with roasted vegetables, adding a smoky and caramelized depth of flavor.
5. **Barley and Black Bean Salad with Quinoa:** For a boost of protein and texture, incorporate quinoa into the mix, creating a hearty and nutritious salad.
6. **Barley and Black Bean Salad with Avocado and Goat Cheese:** Indulge in a creamy and tangy treat by adding avocado and goat cheese to the classic barley and black bean combination.
With so many variations to choose from, our Barley and Black Bean Salad article caters to diverse palates and preferences. Whether you're seeking a classic dish or an exciting culinary adventure, we have the perfect recipe to satisfy your taste buds. Prepare to savor the delightful harmony of flavors and textures that make this salad a true feast for the senses.
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, BLACK BEAN AND AVOCADO SALAD
Steps:
- Combine the carrot juice, thyme, salt and cayenne in a med sauce pan and bring to a boil over med heat. Add barley and reduce to a simmer. Cover and cook until barley is tender 15-20 min. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and remaining liquid to the bowl with the lemon juice mixture and toss to coat. Add beans, tomatoes and avocado and toss gently to mix.
BARLEY, BLACK BEAN, AND AVOCADO SALAD
Steps:
- 1. Combine carrot juice, thyme, salt, and cayenne in medium saucepan. Bring to a boil over medium heat, add barley, and reduce to a simmer. Cover and cook until barley is tender, about 15 minutes. 2. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and any liquid remaining in pan to bowl with lemon juice mixture; toss to coat. 3. Add beans and tomatoes and toss to combine. Add avocado and gently toss. Serve at room temperature or chilled. For best flavor, remove from the refrigerator 20 minutes before serving. Some More Ideas * Make this salad with brown rice in place of barley. Add 1/2 cup reduced-sodium chicken broth to the carrot juice mixture. Add 1/2 cup rinsed brown rice, cover, and cook until the rice is tender, about 40 - 50 minutes. * Use red kidney or pinto beans instead of black beans.
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.
Tips:
- Soak the barley: Soaking the barley overnight or for at least 4 hours will help to reduce the cooking time and make it more tender.
- Cook the barley separately: Cooking the barley separately from the other ingredients will help to prevent it from becoming overcooked.
- Use high-quality ingredients: Using fresh, high-quality ingredients will make a big difference in the flavor of the salad.
- Don't overcrowd the pan: When cooking the barley, make sure not to overcrowd the pan. This will help to ensure that the barley cooks evenly.
- Season the salad to taste: Once the salad is assembled, be sure to season it to taste with salt, pepper, and any other desired seasonings.
Conclusion:
Barley and black bean salad is a delicious, healthy, and versatile salad that can be enjoyed as a main course or a side dish. It is packed with protein, fiber, and vitamins, and it is a great way to use up leftover barley. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.
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