Supper salads like this one are a delectable chaos of flavors and textures and really lend themselves to any number of ingredients. The combination of beans and grain is a brawny alternative when you’re having meat fatigue but still want something more satisfying than a plate of leafy greens.
Be bold and use this not as a recipe, but merely a guide to create your own salad with farro or rice and any number of vegetables, beans and herbs. I can even see this on the Thanksgiving table with roasted butternut squash and wild rice.
TABLE OF CONTENTS
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Barley and Lentil Salad Recipe
Yield:
4-6 servings
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Treat this grain and bean salad into one of your favorite easy Mexican dishes by adding a squeeze of lime juice, some ground cumin, and a bit of chile!
Ingredients
- 1 cup pearl barley
- 1 cup lentils
- 6 ounces green beans, cut into 1 inch pieces
- 2 cloves garlic, minced
- 2 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon chopped thyme
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- 2 bell peppers of any color, medium dice
- 2 scallions, thinly sliced
- 1/4 cup chopped basil
- 8 ounces feta cheese
Instructions
- Fill a large pot with heavily-salted water and bring to a boil. Add barley and lentils, stir, and cook until al dente, about 20 minutes. During the last 2 minutes of cooking, add green beans and boil until knife tender.
- Meanwhile, combine garlic, balsamic, lemon juice, salt, thyme, and black pepper in a large bowl. While constantly whisking, slowly add oil until incorporated.
- Once barley and beans are tender, drain thoroughly and add to vinaigrette. Toss to combine, then add remaining ingredients. Stir gently and taste; adding more salt and pepper if necessary. Serve warm, room temperature, or cold.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 306Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 34mgSodium: 562mgCarbohydrates: 23gFiber: 5gSugar: 5gProtein: 10g
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mmm love this salad idea!
I’m looking forward to it on Thanksgiving! I’ll chop up all the veggies!