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Garden Patch Salad

 

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.
77

Yield

8

servings

Prep

30

min

Cook

60

min

Ready

5

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 cups water
cup pearl barley
medium
¾ teaspoon salt
optional
15 ounces red kidney beans
dark or light
3 medium tomatoes
seeded, chopped
1 ½ cups parsley leaves
chopped, or cilantro
1 medium sweet red bell peppers
cut into strips, (green, red or yellow)
*
½ cup scallions, spring or green onions
sliced
cup lemon juice
¼ cup vegetable oil
teaspoon black pepper
*

Directions

Bring water to a boil; stir in barley and ¼ teaspoon salt.

Reduce heat.

Cover; simmer 50 to 60 minutes or until barley is tender, stirring occasionally.

Drain; cool.

Transfer to a large bowl.

Add kidney beans, tomatoes, parsley, green pepper and green onions; mix well.

Combine lemon juice, oil, remaining ½ teaspoon salt and pepper; mix until well blended.

Pour over barley mixture; toss.

Chill 3 to 4 hours or overnight; toss before serving.

Serve over lettuce leaves, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 15742% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 438mg 18%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 25%
Sugars g
Protein 10g
Vitamin A 28% Vitamin C 46%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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