Summer 3 Bean & Barley Salad

Submitted by Crystelle

"A nice salad to use when you're grilling outside. I think it's a pretty addition to the table and has a little more nutritional value than the typical corn or potato chips! :)"

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 12

ingredients

• 354.88 ml water
• 4 bouillon cubes (any flavor) or 19.71 ml instant bouillon granules (any flavor)
• 473.18 ml quick-cooking barley
• 425.24 g can garbanzo beans or 425.24 g can chickpeas, drained and rinsed
• 425.24 g can black beans, drained and rinsed
• 4 green onions, thinly sliced
• 236.59 ml honey mustard dressing

directions

1. In saucepan, combine water, bouillon and barley.
2. Bring to boil.
3. Reduce heat, cover and simmer for 10-12 minutes or until the liquid is gone and barley is tender.
4. Place cooked barley in a bowl.
5. Add beans and green onions.
6. Toss with dressing.
7. Serve or chill several hours before serving.

Reviews

[Mandy]

I love the potential of this salad, it is so healthy, I didn't add black beans but added some chopped tomato, capsicum and grated carrot. I liked it but I think I would prefer it with a different dressing. I think a curry mayo dressing would be fab with this.

 

[Sydney Mike]

Now this is a very, very different salad for my table anyway! Followed the ingredients right on down & produced a VERY TASTY side dish! Another time I might just add a tablespoon of honey mustard to the dressing to boost it up a small notch, but that's just my taste! Thanks for sharing a great recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]