Barley And Black Bean Salad Food

BARLEY GREEK SALAD

Steps:

• Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
• Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
• Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

BARLEY BLACK BEAN SALAD

Steps:

• Combine all ingredients in a large bowl and toss well.
• Check for seasoning and adjust accordingly.
• Serve with broken baked corn tortilla chips on top.

BEAN & BARLEY SALAD

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.

BARLEY LIME FIESTA SALAD

Steps:

• Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
• In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
• In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

BLACK BEAN AND CUCUMBER SALAD

Steps:

• Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
• Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.
• Drizzle the dressing over the cucumber mixture; toss to coat.

THREE-BEAN BARLEY SALAD

Steps:

• In a saucepan, bring water and bouillon to a boil. Stir in barley. Reduce heat; cover and simmer for 11-13 minutes or until barley is tender and liquid is absorbed. Cool for 10 minutes. , Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving.

SOUTHWESTERN BLACK BEAN SALAD

Steps:

• In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
• Squeeze fresh lime juice to taste and stir in olive oil.
• Marinate in the refrigerator 30 minutes.
• Add avocado just before serving.

BARLEY SALAD WITH BLACK BEANS, AVOCADO, AND CORN

Steps:

• Whisk together the orange juice, vinegar, cumin, oregano, garlic, salt, and pepper until well-combined.
• While continuing to whisk, add the olive oil in a steady stream.
• In a large bowl, gently mix together the barley, black beans, corn, scallions, red pepper, and cilantro.
• Add the dressing and toss to combine.
• Before serving, add the avocado and garnish with lime wedges.

BLACK BEAN AND RICE SALAD

Steps:

• In a serving bowl, combine the black beans with the cold cooked rice, green and red bell peppers, chopped tomato, and chopped green onion.
• In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, sugar, cumin, and pepper.
• Add the dressing mixture to beans and rice and stir gently to blend ingredients.
• Garnish with parsley or fresh chopped cilantro. Cover and refrigerate until thoroughly chilled.
• Toss and serve. Variations Add about 1/2 cup of cooked whole kernel corn to the salad along with the black beans. Add a few tablespoons of chopped fresh cilantro to the salad with the vegetables. Serve the salad on fresh avocado wedges. Replace the green onion with 3 tablespoons of finely chopped red onion. You Might Also Like Tex-Mex Black Bean and Corn Salad​​ Classic Cajun Rice Salad Chopped Vegetable and Rice Salad With Lemon Dressing

BARLEY AND BLACK BEAN SALAD

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.

BEAN & BARLEY SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
• Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.