Saturday, June 5, 2010
Barley & Bean Salad
I can’t help it, I’m just so drawn to grain salad recipes. I find that various grains such as quinoa, barley, and cous cous, are much more exciting and flavorful than rice, and are healthier than pasta. This recipe uses barley, most often seen in soups and stews, which most people associate with colder weather. I think this salad is a great way to utilize this healthy grain in the summer, while taking advantage of seasonal produce such as corn & peppers. I love the combination of flavors & colors, which makes this salad the perfect addition to a summer potluck or even just a grill-out at home. It also made for incredibly tasty & filling lunches the rest of the week!
Barley & Bean Salad
adapted from The Piggly-Wiggley
1 cup pearl barley
2 cups water
1 cup canned black beans, drained and rinsed*
1 cup canned kidney beans, drained and rinsed*
(*I used 1 can of Kroger's organic Tri-Bean Blend, which includes black beans, red kidney beans, and pinto beans)
1 cup fresh corn cut off the cob, or canned corn kernels, cooked according to package
1/2 cup red onions, diced
1 red bell pepper, diced
1/3 cup red wine vinegar
2-3 cloves garlic, minced
1 tsp chili powder
1 tsp dried parsley
1 tsp cumin
1/2 tsp kosher salt
1/2 tsp crushed red pepper flakes
1/4 tsp ground black pepper
2/3 cup olive oil
1. In a large saucepan, bring 2 cups water to boil. Stir in barley and reduce heat to medium-low. Cover and simmer 30-40 minutes or until tender. If using a rice cooker, increase water to 2 1/2 cups. Allow barley to cool.
2. In a large bowl, combine the cooled barley, beans, corn, red onion and bell pepper. Mix well.
3. Combine remaining ingredients, whisking in olive oil. Pour over salad and toss well.*
4. Serve at room temperature or chill in fridge for several hours.**
* You may not need all of the dressing, use your discretion.
** If serving chilled, reserve some of the dressing to pour over salad just before serving.