Barley Salad with Red Beans

  Barley Salad with Red Beans

Introducing the hearty and wholesome Barley Salad with Red Beans--a vibrant medley of nutty barley, protein-packed red beans, and a symphony of fresh vegetables. This nutritious salad not only delights the palate with its robust flavors but also offers a satisfying blend of textures.

Packed with fiber, protein, and essential nutrients, it's a deliciously wholesome choice that brings together health and taste in every forkful.

This simple and flavorful barley salad with red beans mixed with cucumber, herbs and sunflower seeds, dressed with vinaigrette is such versatile with its mild flavor chewy texture.

To prepare Barley Salad with Red Beans, you'll need:

Saucepan or Pot: For cooking barley until it's tender.

Strainer or Colander: To drain the cooked barley.

Chopping Board and Knife: For cutting fresh vegetables like tomatoes, cucumbers, and any other ingredients.

Mixing Bowl: To combine all the salad ingredients.

Can Opener: If using canned red beans.

Whisk: For preparing the salad dressing.

Measuring Cups: To measure ingredients accurately.

Salad Servers or Tongs: For easy serving and mixing of the salad.

Storage Container: If you plan to store any leftover salad.

Optional: Citrus Juicer or Reamer: If your dressing includes freshly squeezed citrus juice.

Make sure to have these utensils on hand to streamline the preparation process for a delicious Barley Salad with Red Beans.

Serving: 4 people

Preparation: 25 minutes

Cooking time: 15 minutes

Ingredients:

• 1 organic cucumber/ 1 shallot / parsley
• 200 grams Barley
• 150 grams canned red beans
• 50 grams of sunflower seeds

For honey vinaigrette with lemon and honey:

• 2 lemons, juice
• 2 garlic cloves
• 2 tablespoons olive oil
• 2 tablespoon honey
• salt and pepper

Instructions:

1. Cook the barley in a large saucepan of boiling salted water the time indicated on the package. Drain it and let it cool.
2. Peel the shallot and minced it finely. Wash the cucumber and cut into small dice. Drain and rinse the kidney beans. Leaf some parsley and chop it.
3. Pour the barley into the salad bowl and add the diced cucumbers, minced shallots, chopped parsley and seeds of sunflower.
4. Prepare the lemon and honey vinaigrette: squeeze the lemons and put 4 tablespoons in a bowl. Peel the garlic cloves degerm them then squeeze them then add them to the lemon juice. Add the honey and emulsify with a fork adding olive oil. Add salt and pepper.
5. Pour the vinaigrette over the salad and mix.

Note: 

• Garlic is rich in allicin and other sulfur-containing compounds that could have benefits for weight loss when people use them in combination with healthy habits.
• Honey may have greater benefits for weight loss when people use it to replace other sweeteners that are higher in calories such as sugar.