Asian Black Bean And Barley Salad Recipes

THAI-STYLE BLACK BEAN SALAD

Steps:

• Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeno., In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour.

BEAN & BARLEY SALAD

Steps:

• Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

ASIAN BLACK BEAN AND BARLEY SALAD

Steps:

• Mix barley, onions and carrots in a large bowl, set aside.
• Mix sambal, sugar, soy sauce, 5 spice powder, water/broth and sesame oil (if using) in small bowl, set aside.
• Heat oil in large pan over medium heat. Add mushrooms and red bell pepper. Cook 4-5 minutes until tender.
• Add black beans and sambal mixture to pan. Cook until most liquid evaporates.
• Add black bean mixture to barley mixture. Stir well to blend. Top with cilantro and/or peanuts if using.

BLACK BEANS AND BARLEY

Steps:

• Heat oil in a large, nonstick pan over medium heat.
• Add onion and red pepper.
• Cook for 3 minutes.
• Add garlic.
• Cook for 2 minutes more.
• Add cumin.
• Remove from heat, and set aside mixture in a bowl.
• In the same pan, add broth, water, barley oregano and hot sauce.
• Bring to a boil.
• Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
• Stir in beans, salsa, lime juice and onion mixture, and heat through.
• Season with salt and pepper to taste.
• Sprinkle with cilantro just before serving.

THREE-BEAN BARLEY SALAD

Steps:

• In a saucepan, bring water and bouillon to a boil. Stir in barley. Reduce heat; cover and simmer for 11-13 minutes or until barley is tender and liquid is absorbed. Cool for 10 minutes. , Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving.

BARLEY AND BLACK BEAN SALAD

Steps:

• Cook barley according to package directions, omitting salt. Drain baarley in a colander, and rinse with cold water until completely cooled.
• Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.

BROAD BEAN, BARLEY & MINT SALAD

Steps:

• Heat the stock in a medium saucepan until boiling, then add the broad beans and cook for 3 mins until they float. Using a slotted spoon, transfer to a bowl and run under cold water to stop them cooking further. Squeeze the beans from their skins, if desired.
• Add the pearl barley to the stock and simmer over a low heat for 40-45 mins until tender. Drain the barley, stir through the mint leaves while still warm, then leave to cool.
• For the dressing, whisk all the ingredients together, season generously and mix into the cooled barley. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts and goat's cheese.

BARLEY AND BLACK BEAN SALAD

Steps:

• Cook the barley according to package directions; drain and cool.
• Combine and toss the barley, black beans, corn, tomato, peas, cilantro, and avocado.
• Combine in a blender or airtight container, the water, lemon juice, oil, onion, garlic, salt and pepper.
• Blend or shake, then pour over salad and toss. Keep refrigerated.