Barley Bean Salad
From biceps15 17 years ago
- 30 minutes to make
- Serves 4
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.
Ingredients
- 1 c. barley shopping list
- 1 12-oz can kidney beans, rinsed/drained shopping list
- 3 green onions, thinly sliced shopping list
- 1 c. corn kernels shopping list
- 1 diced avocado shopping list
- ½ c. chopped celery shopping list
- 1/3 c. roasted hazelnuts, roughly chopped shopping list
- Dressing: shopping list
- 2 T olive oil or hazelnut oil shopping list
- 2 T red wine vinegar shopping list
- 1 T lemon juice shopping list
How to make it
- 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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