Green Barley Salad Recipe
A vibrant and wholesome salad can be a game changer, and this colourful pearl barley salad with a herb vinaigrette is a perfect example.
Servings: 4 adults
Calories: 263kcal
Equipment
- Blender
- stockpot or saucepan
Ingredients
Ingredients For Salad
- 1 Cup pearl barley
- 3 Cup water or stock
- ½ Cup red kidney beans
- ½ Cup red bell pepper, finely chopped
- ½ Cup yellow bell pepper, finely chopped
- ½ Cup cucumber, finely chopped
- handful of parsley, finely chopped
Ingredients For Salad Dressing:
- 1 Cup cilantro or coriander
- 1 sprig green onion
- 4 - 5 sprig mint leaves
- 6 green olives with preserved brine
- 1 garlic clove
- 1 tablespoon curd or yogurt
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon black peppercorns
- ¼ teaspoon salt or to taste
Instructions
- Rinse the pearl barley under running water to remove excess starch.
- In a medium saucepan, bring 3 cups of water or vegetable stock to a boil.
- Add the pearl barley, reduce the heat to a simmer, and cook for about 20 – 25 minutes until tender but slightly chewy (al dente).
- Drain the liquid and let it cool to room temperature in a colander. Instead of draining you can use this liquid to flavour soups and stews.
- While the barley is cooking, prepare the salad dressing.
- Add all the dressing ingredients to a blender. Blend them to a smooth consistency. If required add 1 – 2 tablespoons of water to get a spoon dropping consistency.
- In a large mixing bowl, combine the cooked pearl barley, cooked beans, and chopped vegetables. Pour the green dressing over the salad and toss well to ensure everything is evenly coated.
- Add finely chopped herbs. Let the salad sit for about 10 minutes to allow the flavours to meld together before serving.
- Green Barley Salad is ready to serve!
Video
Notes
- Pearl Barley has lot of powdery starch. Hence, it is best to rinse it thoroughly before cooking.
- Pearl Barley takes very less time to cook. Hence, do not leave it unattended while boiling. Otherwise it can easily turn into a big pile of mush.
- This barley salad is perfect for meal prepping. Hence, I high recommend making a big batch and storing in the refrigerator.
Nutrition
Calories: 263kcal | Carbohydrates: 48g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 259mg | Potassium: 382mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1016IU | Vitamin C: 61mg | Calcium: 51mg | Iron: 2mg