Pecan Barley Salad Recipes

BEAN & BARLEY SALAD

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.

CARIBBEAN BARLEY SALAD

Steps:

• Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
• Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

BARLEY SALAD

Steps:

• In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
• Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

PECAN BARLEY SALAD

Steps:

• Bring barley, water, and salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander, then rinse under cold water and drain well.
• While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4 minutes.
• Toss nuts and oil with barley and remaining ingredients in a large bowl, then season with salt and pepper.

PECAN BARLEY SALAD

Steps:

• In a large saucpan, boil barley, water, and salt.
• Reduce heat and simmer, covered, until barley is tender.
• While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
• Remove barley from heat and let stand covered for 5 minutes.
• Drain barley in a colander, rinse under cold water and drain well.
• Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.

BARLEY, FETA, AND PEAR SALAD

Steps:

• Preheat oven to 375°F.
• In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
• While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
• Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.