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Bean And Barley Salad's picture
  Pearl barley 1⁄2 Cup (8 tbs)
  Canned chickpeas 19 Ounce (1 Can, 540 Milliliter)
  Canned red kidney beans 19 Ounce (1 Can, 540 Milliliter)
  Canned white kidney beans 19 Ounce (1 Can, 540 Milliliter)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Chopped fresh coriander/Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Jalapeno peppers 2 , chopped
For dressing
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Extra virgin olive oil 1⁄2 Cup (8 tbs)

In saucepan of 12 cups (3 L) boiling water, cook barley over medium-high heat for 35 to 40 minutes or until tender but firm; drain and rinse under cold water.
Drain again and place in serving bowl.
Drain and rinse chick-peas, and red and white kidney beans; drain well and add to bowl.
Add onions, coriander and jalapeno peppers.
DRESSING: In small bowl, combine vinegar, garlic, salt, pepper and cumin; gradually whisk in oil.
Toss gently with bean mixture.
(Salad can be covered and refrigerated for up to 1 day.
Seme at room temperature.)

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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