Best 5 Bean And Barley Salad Recipes
Bean and barley salad is a delectable and wholesome dish that combines the goodness of beans, barley, and an array of fresh vegetables. It's a versatile salad that can be enjoyed as a main course or as a side dish, and it's packed with protein, fiber, and essential nutrients. This article features a collection of bean and barley salad recipes, each offering a unique flavor profile and catering to different dietary preferences. From classic recipes to innovative variations, there's a perfect bean and barley salad recipe for every occasion.
Check out the recipes below so you can choose the best recipe for yourself!
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.
HONEY, BARLEY AND BEAN SALAD
Barley is one of the largest Australian crops. Besides the favorite beef barley soup, it also makes a fantastic and healthy whole grain salad.
Provided by Sue L
Categories Other Salads
Time 15m
Number Of Ingredients 12
Steps:
- 1. Combine ingredients and chill before serving.
Tips:
- Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. It also helps to remove some of the gas-producing compounds in the beans, making them easier to digest.
- Use a variety of beans: Using a variety of beans adds flavor and texture to the salad. Some good options include black beans, kidney beans, chickpeas, and lentils.
- Cook the barley until it is tender but still has a slight bite: Overcooked barley will be mushy and unpleasant to eat. Aim for a texture that is tender but still has a slight chew to it.
- Use a flavorful dressing: A flavorful dressing will help to bring all of the flavors in the salad together. A simple vinaigrette made with olive oil, vinegar, and herbs is a good option. You can also use a store-bought dressing, but be sure to choose one that is not too heavy.
- Add your favorite vegetables: Vegetables add color, crunch, and nutrients to the salad. Some good options include tomatoes, cucumbers, onions, and bell peppers. You can also add cooked vegetables, such as roasted sweet potatoes or grilled zucchini.
- Serve the salad immediately or chill it for later: Bean and barley salad can be served immediately or chilled for later. If you are chilling the salad, be sure to bring it to room temperature before serving.
Conclusion:
Bean and barley salad is a healthy and delicious dish that is perfect for a summer meal. It is packed with protein, fiber, and vitamins, and it can be easily customized to your own taste. With a little planning, you can have a delicious and nutritious bean and barley salad on the table in no time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #salads #side-dishes #easy #3-steps-or-less
You'll also love
