Barley, garbanzo beans, broccoli , basil …
… along with some raisins that cut through the tangy lemony dressing with a hint of sweetness…
A perfect lunch …
Bean and Barley Salad
Number of Servings: 6
Salad Ingredients:
½ cup pearl barley, uncooked
1 small can (398 mL / 14 fl oz) of garbanzo beans (chick peas), drained and rinsed
1/3 cup (85 mL) raisins
1 cup (250 mL) cherry tomatoes
1 cup (250 mL) small broccoli florets
¼ cup (60 mL) chopped green onions
¼ cup (60 mL) fresh flat-leaf parsley, roughly chopped
Fresh basil leaves, torn (left whole if they are small)
Dressing:
2 tablespoons (30 mL) fresh lemon juice
2 teaspoons (10 mL) lemon zest
1 teaspoon (5 mL) Dijon mustard
2 tablespoons (30 mL) mayonnaise
3 tablespoons (45 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Method:
- Prepare barley: Place barley in a large pot of salted boiling water. Cook until tender (20-25 minutes). Drain; give a quick rinse with cold water. Place in a salad bowl to cool (add a drizzle of olive oil to keep it from sticking).
- Make Dressing: Whisk lemon juice, zest, mustard, and oil until thick and creamy. Stir in mayonnaise. Season to taste.
- Pour dressing over cooked and cooled pearl barley; add drained chick peas, raisins, tomatoes, broccoli, green onions, and parsley. Gently combine. Refrigerate for at least one hour.
- Just before serving, fold in fresh basil. Serve as is, or on a bed of spinach or mixed greens.
Questions and comments are always welcome alex@chilipeppersandpears.com
