Tag: barley

Barley and Snap Pea Salad

This barley and snap pea salad is another one of the cold salads I’ve been making for Anita to pack for her lunch.

Barley and Snap Pea Salad

Barley makes for a great cold salad. Also try my barley and black bean salad.

Barley and Snap Pea Salad
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4 from 1 vote

Barley and Snap Pea Salad

This barley and snap pea salad is another one of the great cold salads I’ve been making for lunch.
Course Side
Cuisine American
Keyword salad
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 276kcal
Author Based on a recipe from Desert Culinary

Ingredients

Instructions

  • Cook barley according to package instructions using the vegetable broth and water. Rinse and drain well.
  • Bring a small amount of water to a boil in a small sauce pan. Add the peas and cook until just starting to get soft. Rinse and drain and chop.
  • Combine all ingredients and refrigerate for at least 1 hour before serving.

Nutrition

Calories: 276kcal | Carbohydrates: 47g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 921mg | Potassium: 319mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1511IU | Vitamin C: 48mg | Calcium: 55mg | Iron: 3mg

Nutritional values are approximate.

Barley and Black Bean Salad

This barley and black bean salad is a nice, healthy salad. It makes for a great side or salad to take to lunch.

Barley and Black Bean Salad

Served cold, this salad is great to take to work for lunch (according to Anita!).

Also try my barley and snap pea salad.

Barley and Black Bean Salad
Print Pin
4 from 1 vote

Barley and Black Bean Salad

This barley and black bean salad is a nice, healthy salad. It makes for a great side or salad to take to lunch.
Course Side
Cuisine American
Keyword bean salad
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 270kcal
Author Based on a recipe from Health Magazine

Ingredients

  • 1 cup pearl barley uncooked quick-cooking
  • 15 ounce black beans rinsed, drained
  • 1 pint cherry tomatoes halved
  • 1/2 cup green bell pepper minced
  • 1/2 cup Monterey cheese cut into 1/4" cubes (or Pepper Jack)
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • cayenne pepper optional, to taste

Instructions

  • Cook barley according to package instructions but do not add salt. Drain and rinse. Let cool.
  • Combine remaining ingredients in a bowl. Add in barley and stir. Serve.

Nutrition

Calories: 270kcal | Carbohydrates: 48g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 492mg | Potassium: 561mg | Fiber: 12g | Sugar: 3g | Vitamin A: 527IU | Vitamin C: 33mg | Calcium: 111mg | Iron: 3mg

Nutritional values are approximate.