Black Bean And Barley Salad Recipes

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.

BARLEY BLACK BEAN SALAD

Steps:

• Combine all ingredients in a large bowl and toss well.
• Check for seasoning and adjust accordingly.
• Serve with broken baked corn tortilla chips on top.

BARLEY AND BLACK BEAN PILAF

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally.
• Stir in broth, barley, turmeric, cumin, chile pepper and salt. Heat to boiling. Reduce heat; cover and simmer 40 minutes, stirring occasionally.
• Stir in squash, bell pepper and beans. Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.
• Stir in peas. Cover; cook 3 to 5 minutes longer or until peas are cooked. Let stand covered 5 to 10 minutes to let flavors blend before 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.

BLACK BEAN, CORN, AND QUINOA SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

BEAN AND 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, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

TWO-BEAN AND BARLEY SALAD WITH PINE NUTS

Steps:

• To prepare the salad
• In a kettle combine the black beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well. While the beans are cooking, in a large saucepan combine the barley with 4 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente. Drain the barley in a colander, rinse it, and drain it well. In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the black beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well. The salad may be prepared up to this point 1 day in advance and kept covered and chilled. In a saucepan of boiling salted water cook the green beans for 4 to 5 minutes, or until they are just tender, refresh them under cold water, and drain them well. Cut the beans crosswise into 1/4-inch pieces, add them to the salad with pine nuts and salt and pepper to taste, and toss the salad until it is combined well. Serve the salad chilled or at room temperature.
• To quick soak dried beans
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

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 LIME FIESTA SALAD

Steps:

• Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
• In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
• In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

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.