Try this Black Bean and Barley Salad recipe, or contribute your own.
Suggest a better descriptionBring water to a boil in a heavy pot. Add barley and reduce heat to low. Cover and simmer 35-40 minutes until water has evaporated and barley is tender. Remove from heat. Transfer barley to a cookie sheet. Spread barley out to cool briefly. While barley is cooking, combine next 7 ingredients in a salad bowl. Cover and refrigerate until barley is cooled. Combine remaining ingredients, except lettuce, in a jar with a tight fitting lid. Shake vigorously until emulsified. Set aside. Transfer cooled barley to bean and vegetable mixture. Toss. Add dressing and season with salt and pepper to taste. Toss again. Serve on a bed of lettuce. Posted to EAT-LF Digest by Abtaxel
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Serving Size: 1 Serving (459g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 330 | ||
Calories from Fat: 25 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.3mg | 1 % | |
Potassium 347.5mg | 9 % | |
Total Carbohydrate 70.6g | 21 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 57g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 330
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