Dilled Barley And Green Bean Salad Recipes

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BEAN & BARLEY SALAD



Bean & Barley Salad image

"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

3/4 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
DRESSING:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.

GREEN BEAN & BARLEY SALAD RECIPE



Green Bean & Barley Salad Recipe image

Provided by á-2799

Number Of Ingredients 13

1 lb green beans
1 c pot or pearl barley
1/4 c olive oil
3 tbsp white wine vinegar
1 clove garlic, minced
1 1/2 tsp minced fresh thyme
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
4 c baby arugula
2 c grape or cherry tomatoes, halved
2 green onions, thinly sliced
2/3 c crumbled feta cheese

Steps:

  • Trim beans, halve diagonally. Blanch in saucepan of boiling water until tender crisp, about 3 minutes. Cool in ice bath, drain and pat dry. Meanwhile, in pot of boiling salted water, cook barley until tender, 20-25 minutes. Drain and let cool for 5 minutes. In large bowl, whisk together oil, vinegar, garlic, thyme, mustard, salt and pepper; add barley and beans, tossing to coat well. Add arugula, tomatoes and green onions, tossing well. Stir in cheese.

DILLED BARLEY AND GREEN BEAN SALAD



Dilled Barley and Green Bean Salad image

In almost any barley dish I make, whether soup, salad, or pilaf, my flavoring of choice is nearly always dill. This duo seems to have a natural affinity for each other.

Yield 6 servings

Number Of Ingredients 6

1 cup pearl barley, rinsed
8 to 10 ounces fresh green beans or one 10-ounce package frozen cut green beans, thawed
2 medium carrots, thinly sliced
1/4 cup minced fresh dill
1/2 cup natural low-fat vinaigrette
Salt and freshly ground pepper to taste

Steps:

  • Bring 3 cups water to a rapid simmer in a saucepan and stir in the barley. Cover and simmer gently until the water has been absorbed, about 35 minutes. Remove from the heat and set aside, uncovered, until room temperature.
  • Meanwhile, if using fresh green beans, trim them and cut in half. Steam or microwave the fresh or frozen green beans until done to your liking. In either case, make sure the green beans are still bright and green, and rinse under cool water until they are cool.
  • Combine the cooled barley and green beans with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.
  • Calories: 141
  • Total Fat: 2g
  • Protein: 3g
  • Carbohydrate: 24g
  • Cholesterol: 0mg
  • Sodium: 190mg

BEAN AND BARLEY SALAD



Bean and Barley Salad image

This is a delicious salad that I found in a Taste of Home magazine. Taste the salad and add an extra splash of red wine vinegar and salt if needed. I sometimes even add a bit more crushed red pepper when I know people that like spicy food is going to be eating it. You could even add a jalapeno if you'd like.

Provided by JenzyGirl

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup quick-cooking barley
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup cilantro, minced
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1 1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4-1/2 teaspoon crushed red pepper flakes (I use 1/2 tsp. and could even use a bit more I think)
1/4 teaspoon pepper

Steps:

  • Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 255.2, Fat 14.6, SaturatedFat 2, Sodium 351.9, Carbohydrate 26.9, Fiber 7, Sugar 2.2, Protein 6.8

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