Best 6 Colorful Bean Barley With Almonds Salad Recipes
**Colorful Bean Barley with Almonds Salad: A Delightful Symphony of Flavors and Textures**
Indulge in a culinary journey with our tantalizing Colorful Bean Barley with Almonds Salad, a vibrant and flavorful dish that offers a delightful symphony of tastes and textures. This wholesome salad showcases a medley of colorful beans, including black beans, kidney beans, and chickpeas, each contributing their unique flavor and nutritional value. Plump and chewy barley adds a hearty and satisfying base, while crunchy almonds provide a delightful textural contrast. Fresh herbs, such as parsley and cilantro, infuse the salad with a burst of aromatic freshness, while zesty lemon juice and tangy feta cheese add a delightful balance of acidity and creaminess. Drizzled with a zesty lemon-tahini dressing, this salad is a feast for both the eyes and the palate. Our recipe collection includes a variety of other equally enticing salads, offering a diverse range of flavors and ingredients to suit every taste preference. From the classic Mediterranean Chickpea Salad with its vibrant mix of chickpeas, tomatoes, cucumbers, and feta cheese to the refreshing Quinoa Salad with Roasted Vegetables, each recipe promises a satisfying and nutritious meal.
BARLEY SALAD WITH ALMONDS AND APRICOTS
Steps:
- Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
- Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
- In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
- In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 34.5 g, Cholesterol 1.3 mg, Fat 4.2 g, Fiber 6.1 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 125.9 mg, Sugar 10.2 g
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.
BARLEY AND CORN SALAD WITH ARUGULA AND GREEN BEANS
Categories Salad Bean Side High Fiber Goat Cheese Corn Arugula Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Cook barley in medium saucepan of boiling salted water until tender, about 30 minutes. Drain; cool. Transfer to large bowl.
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Pat beans dry with paper towels. Cut half of beans into 2-inch pieces. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop 2 bunches arugula; add to bowl with barley mixture.
- Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper.
- Arrange remaining 2 bunches arugula around edge of large platter. Arrange remaining whole beans in spoke pattern atop arugula. Mound salad in center of platter. Sprinkle with goat cheese. Drizzle any remaining dressing over arugula and beans and serve.
NUTTY BARLEY BAKE
When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.
Nutrition Facts : Calories 257 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 7g fiber), Protein 7g protein.
COLORFUL BEAN SALAD
My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.
BARLEY SALAD WITH ALMONDS RECIPE
Make and share this Barley Salad With Almonds Recipe recipe from Food.com.
Provided by tried-and-tested
Categories Low Protein
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Overflow barley in the sieve. Let the water to boil in a saucepan. Fill the barley. Continue boiling again. Cover, and change the heat to low. Cook for about an hour till the water is fully absorbed. Allow to cool and become at room temperature.
- Lightly grease a skillet, and put over medium heat. Gently add onion, and cook till becoming brown.
- Take a dish where you are going to serve the salad and combine there barley, apricots, onion, and almonds. Mix well.
- In a medium bowl, mix yogurt with honey, lime juice, cinnamon, salt, and nutmeg. Fill over the barley mixture, and mix well.
- Serve when it is at room temperature.
Nutrition Facts : Calories 203.3, Fat 4.5, SaturatedFat 0.6, Cholesterol 1.5, Sodium 141.6, Carbohydrate 37.4, Fiber 6.4, Sugar 11.4, Protein 5.8
Tips:
- Use fresh, colorful beans: This will make your salad more vibrant and flavorful. If you don't have fresh beans, you can use frozen or canned beans, but be sure to rinse them well before using.
- Cook the barley ahead of time: This will save you time when you're assembling the salad. You can cook the barley in a pot on the stovetop or in a rice cooker.
- Don't overcook the barley: It should be tender but still have a slight bite to it. Overcooked barley will be mushy and unpleasant.
- Use a variety of vegetables: This will add flavor and texture to your salad. Some good choices include tomatoes, cucumbers, bell peppers, onions, and carrots.
- Don't be afraid to experiment with different herbs and spices: This is a great way to personalize your salad. Some good choices include basil, oregano, thyme, rosemary, salt, and pepper.
- Add some crunch: This will help to balance out the soft textures of the beans and barley. Some good choices include almonds, walnuts, pecans, or croutons.
- Dress the salad with a simple vinaigrette: This will help to bring all of the flavors together. You can use a store-bought vinaigrette or make your own with olive oil, vinegar, salt, and pepper.
- Serve the salad immediately: This is when it will be at its best. Leftover salad can be stored in the refrigerator for up to 3 days.
Conclusion:
Colorful bean and barley salad is a delicious, healthy, and easy-to-make dish that's perfect for any occasion. It's packed with protein, fiber, and vitamins, and it's a great way to get your daily dose of vegetables. So next time you're looking for a healthy and satisfying meal, give this colorful bean and barley salad a try. You won't be disappointed!
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