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Bean & Barley Salad
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Course
Main Course
Dish Type
Salad
Cooking Style
Easy, vegan, Vegetarian
Diet and Health
Healthy
Seasonal
summer
Ingredient
barley, kidney beans
Prep Time
2
hours
hrs
Cook Time
1
hour
hr
Total Time
3
hours
hrs
Servings
4
Author
Delahna Flagg
Ingredients
2
cup
barley
1
cup
kidney beans
2
Roma tomatoes
1/4
red onion
2
clove
garlic
1
bunch
cilantro
1/2
head
cabbage
1
deseeded Serrano pepper
balsamic vinegar
salt
turmeric
Instructions
Presoak beans:
Soak kidney beans for two hours before beginning to ensure they only take one hour to cook.
Cook beans and barley:
Barley will take 45 minutes to cook and the beans will take 1 hour. You can use the same pot but be weary of the timeline.
Toss in 2 cloves of garlic with the beans and barley.
Cook till done.
Once done rinse in a colander with cold water and then spread beans and barley onto a cold sheet tray to stop cooking quickest.
Sprinkle a light coat of turmeric and salt so the still warm ingredients will absorb the properties quickest.
Salad:
Finely chop all vegetables- that's it!
Mix in beans and barley.
Dress with balsamic to your liking. (Keep in mind the ingredients are highly absorbent and may need a little freshening up.)
*I did not use oil in this recipe because of the starch of the beans however for a little glisten to your salad I recommend grape seed oil.