Bean and Barley Salad
Bean and Barley Salad is a hearty and delicious side dish to make ahead for summer. Made with pearl barley, fresh vegetables, beans and a sweet and tangy dressing. Easy to make ahead and enjoy all week long.
Servings: 8 servings
Calories: 204kcal
Ingredients
- 3 cups cooked pearl barley
- 1 heaping cup diced cucumbers
- 3/4 cup diced red onion
- 1 large carrot grated
- 1/2 cup diced celery
- 1 large garlic clove minced
- 1 can 15 oz kidney beans, rinsed and drained
- 1 can 15 oz chickpeas, rinsed and drained
- 1/3 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped fresh herbs like parsley and thyme
Instructions
- Mix barley, beans, cucumbers, onion, celery, carrots and garlic together in a bowl.
- In a separate bowl whisk together vinegar, olive oil, sugar, salt and red pepper flakes. Mix until sugar is dissolved.
- Pour over bean and barley mixture. Stir in herbs.
- Cover and refrigerate for 1 hour. Stir to mix well before serving.
Notes
Store in an airtight container up to 4 days in refrigerator. Stir before serving.
Nutrition
Serving: 1g | Calories: 204kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 257mg | Fiber: 4g | Sugar: 11g