Green Bean and Barley Salad

Author: Canadian Living

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.

  • Portion size 12 servings

Ingredients

  • 1 lb green bean
  • 1 cup pot barley
  • 1 cup pearl barley
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 garlic clove minced
  • 1 1/2 teaspoon minced fresh thyme
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups baby arugula leaves
  • 2 cups grape tomatoes halved
  • 2 cups cherry tomatoes halved
  • 2 green onions thinly sliced
  • 2/3 cups crumbled Canadian feta cheese (about 100 g)

Method

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.

Nutritional facts Per serving: about

  • Sodium 254 mg
  • Protein 4 g
  • Calories 142.0
  • Total fat 7 g
  • Potassium 231 mg
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Bean and Barley Salad

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