Green Bean and Barley Salad
145 people added this to their Recipe Box
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 142 |
| pro | 4 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 8 mg |
| sodium | 254 mg |
| potassium | 231 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 9 |
| vit A | 10 |
| vit C | 17 |
| folate | 20 |
This unusual combination of crunchy-fresh beans and hearty barley is a tasty salad that can be made ahead of time – perfect for a picnic.
Ingredients
- 1 lb green beans
- 1 cup pot barley or pearl barley
- 1/4 cup extra-virgin olive oil
- 3 tbsp white wine vinegar
- 1 garlic clove, minced
- 1-1/2 tsp minced fresh thyme
- 1-1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups baby arugula leaves
- 2 cups grape tomatoes or cherry tomatoes, halved
- 2 green onions, thinly sliced
- 2/3 cup crumbled Canadian feta cheese, (about 100 g)
Preparation
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 to 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. (Make-ahead: Cover and let stand for up to 1 hour or refrigerate for up to 4 hours.) Stir in cheese.
Meanwhile, in pot of boiling salted water, cook barley until tender, 20 to 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. (Make-ahead: Cover and let stand for up to 1 hour or refrigerate for up to 4 hours.) Stir in cheese.
Source : Canadian Living Magazine: July 2009
- Keywords : Sides; Salad; Canada Day; Barley; Green beans; Feta; Tomatoes;
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