Sunday, February 2, 2014

Barlely and Beans Salad

Salads are the perfect meal for lunch, a light supper or even as a snack in between meals.
This Barley and Beans Salad would travel well on a trip or to work.
Our family loves beans (and corn too!) so the combination of them both - Yum!
This salad is hearty and has a bit of a kick so colourful and very filling.
.  You can add the herb sand any bean combination  your family likes best .
Barley and Beans Salad
Colourful, healthy and quick to make.
The ingredients you will need for the salad.

The ingredients you will need for the dressing.

The barley has been cooked and cooled.

Kidney Beans, Black Beans, Corn and veggies have been added to a large bowl. 
All that is needed is the dressing and some tossing!

Beautiful, colourful and oh so tasty......Barley and Beans Salad.

1 cup pearl barley
2 cups water
1 cup canned black beans, drained and rinsed
1 cup canned kidney beans, drained and rinsed
1  can corn kernels, drained and rinsed
1/2 cup red onions or sweet onion, diced
1 red bell pepper, diced
1/3 cup red wine vinegar
2-3 cloves garlic, minced
1 tsp chili powder
1 tsp dried parsley
1 tsp cumin
1/2 tsp kosher salt
1/2 tsp crushed red pepper flakes
1/4 tsp ground black pepper
1/4 cup olive oil
In a large saucepan, bring 2 cups water to boil.
 Stir in barley and reduce heat to medium-low.
Cover and simmer 30-40 minutes or until tender.
 If using a rice cooker, increase water to 2 1/2 cups. Allow barley to cool.
 In a large bowl, combine the cooled barley, beans, corn, red onion and bell pepper.
 Mix well.
Combine remaining ingredients, whisking in olive oil. Pour over salad and toss well.
Serve at room temperature or chill in fridge for several hours.
You may not need all of the dressing, use your discretion.
 If serving chilled, reserve some of the dressing to pour over salad just before serving.
'The human soul is to God is as the flower to the Sun;
 it opens at it's approach and shuts when it  withdraws.'
B. Whichaile



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