Cool Salad
Submitted by shannonbabe
A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.
YIELD
6 servingsPREP
10 minCOOK
0 minREADY
10 minThis cold salad is the kind of hearty, plant-powered dish you can make ahead and eat all week.
Cooked seven bean and barley mix gets tossed with creamy avocado, crisp cucumber, diced pimentos, and fresh chives, then dressed in a light vinaigrette of sesame oil, apple cider vinegar, and lemon juice spiked with garlic, onion powder, basil, and oregano.
Every bite has substance from the beans and barley, richness from the avocado, and brightness from the dressing.
Serve it cold as a side dish, pack it for lunch, or pile it on greens for a filling main course salad.
Kitchen Tips
- Cool the cooked bean and barley mix completely before tossing with the other ingredients so the avocado doesn’t get mushy
- The lemon juice in the dressing helps keep the avocado from browning
- Make the salad a few hours ahead so the dressing soaks into the beans, but add the avocado just before serving for the best texture
Ingredients
Directions
Combine cooled 7 Bean and Barley with remaining ingredients in a large salad bowl and toss lightly.
Serve Cold.
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