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.
Yield
8 servingsPrep
30 minCook
60 minReady
5 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| ⅓ | 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 |
|
| ⅓ | cup |
lemon juice
|
|
| ¼ | cup |
vegetable oil
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 79 | ml |
pearl barley
medium |
|
| 3.8 | ml |
salt
optional |
|
| 433.5 | ml/g |
red kidney beans
dark or light |
|
| 3 | medium |
tomatoes
seeded, chopped |
|
| 355 | ml |
parsley leaves
chopped, or cilantro |
|
| 1 | medium |
sweet red bell peppers
cut into strips, (green, red or yellow) |
*
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 79 | ml |
lemon juice
|
|
| 59 | ml |
vegetable oil
|
|
| 0.6 | ml |
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.
