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Sunday, April 24, 2011

Barley, 3- Bean Salad

My Dad loves Barley; so, for Easter, I decided to make him a barley salad.  Lately I've been using dried beans and what a payoff!  They taste so much better than the canned version!  However, in a pinch, I'd use the canned beans in a second.  Here's my recipe:

Barley, 3-bean salad

1. Cook dried beans(chick pea, black beans, and kidney beans) according to directions OR use 1 can of chick peas, 1 can of black beans, and 1 can of kidney beans.
2.  Cook barley according to directions  ending with 2 cups cooked barley;  allow to cool overnight in the fridge.
3. Add 2 cups of cook barley, 1 cup of each; chick peas, black beans and kidney beans to a large bowl.
4 Chop 1/4 cup (or more) chopped green onion.
5. Stir gently.

1.  2 T good olive oil
2. Combine the juice of 2 lemons with the olive oil and whisk well
3. Add 1/2 tsp salt.
4. Add 1/2 tsp white pepper
5. Add 1/2 cup chopped cilantro
6. whisk well.
7. Add dressing to bean-barley mixture and gently stir until mixed well.

Optional Additions:
1 cup of steam green beans.
1 small can chopped black olives
1 chopped tomato
1 cup steamed asparagus

Serve in a lovely glass bowl and enjoy!