Recipe

Barley Bean Salad Recipe

	Biceps15 / All my dishes 10 months, 4 weeks ago A tasty and nutritious salad that's easy if you cook the barley the night before and just keep it in a Saran-wrap covered bowl until the next day. Best made and served right away but I've also packed it for lunch - the lemon juice keeps the avocado freshly green.... More Prep:15m Cook:30m Servings:4	Biceps15
	lunch healthy vegetarian texture flavor avocado fresh

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Ingredients

1 c. barley

1 12-oz can kidney beans, rinsed/drained

3 green onions, thinly sliced

1 c. corn kernels

1 diced avocado

½ c. chopped celery

1/3 c. roasted hazelnuts, roughly chopped

Dressing:

2 T olive oil or hazelnut oil

2 T red wine vinegar

1 T lemon juice

Directions

Cook barley the night before: 2.5 c. water to 1 c. barley 40 minutes or so. Check on it because depending on whether you're using pearl barley or pot barley the amount of water and cooking time varies. I used pearl barley with 2 cups of water and 1 cup of barley and it was done in half an hour. It's okay to peek to see if it's done! Allow to cool.

Roast the coarsely chopped hazelnuts (filberts) on a baking sheet at 350F 6-7 minutes.

Prepare dressing, add remaining ingredients and the barley; combine well.

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