Broad Bean Barley Mint Salad Recipes

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BEAN & BARLEY SALAD



Bean & Barley Salad image

"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

3/4 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
DRESSING:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.

BROAD BEAN, BARLEY & MINT SALAD



Broad bean, barley & mint salad image

These little green beans go really well with grains like pearl barley - for a light touch, serve cold with goat's cheese, mint and nuts

Provided by Barney Desmazery

Categories     Lunch, Main course

Time 1h10m

Number Of Ingredients 11

1l vegetable stock
500g podded fresh broad bean (or use frozen)
225g pearl barley
2 handfuls mint leaves
200g radish , quartered
100g whole hazelnut , toasted and roughly chopped
140g goat's cheese , crumbled into small chunks
4 tbsp cold-pressed rapeseed or olive oil
1 tbsp red wine vinegar
juice and zest ½ lemon
1 tbsp finely chopped mint leaves

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.

Nutrition Facts : Calories 469 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium

LEMON MINT BARLEY SALAD



Lemon Mint Barley Salad image

Make and share this Lemon Mint Barley Salad recipe from Food.com.

Provided by chia2160

Categories     Lemon

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup finely chopped of fresh mint
1 teaspoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 1/4 cups water
1 cup uncooked pearl barley
2 cups chopped tomatoes
3/4 cup chopped green onion
2 tablespoons capers
2 tablespoons chopped pitted kalamata olives
1 tablespoon extra virgin olive oil

Steps:

  • Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed.
  • Remove from heat; cover and let stand 5 minutes.
  • Spoon barley into a large bowl; cool slightly. Add mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, 2 tablespoons lemon juice,red pepper and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat.

Nutrition Facts : Calories 239.7, Fat 4.7, SaturatedFat 0.7, Sodium 471.4, Carbohydrate 45.8, Fiber 10.2, Sugar 3.5, Protein 6.5

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