Barley, Beet, and White Bean Salad
Barley, Beet, and White Bean Salad is a vibrant, nutritious dish that combines hearty barley, earthy roasted beets, and protein-packed white beans. To make it, cook barley until tender, roast beets until soft, and combine them with cooked white beans. Add a few crunchy ingredients and toss with fresh parsley and a tangy dressing made from olive oil, lemon juice, honey, and Dijon mustard. This salad is a delicious, filling, and colorful addition to any meal!
Barley is becoming more popular as a whole grain with a high nutritional value, reasonable price, and wide range of health benefits. Parsley is a well-known fold medicine with nutritional and medicinal benefits as well. Pair them together, as in this recipe, and you’ve got a recipe for health success.
Barley, Beet, and White Bean Salad
Ingredients
- Juice of 1 lemon (4 tbsp)
- 1 1/2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/16 tsp garlic powder
- salt and pepper to taste
- 1 cup chopped kale
- 2 cups cooked pearl barley
- 1 cup roasted beets, diced (canned is fine)
- 1/2 cup white beans (drained and rinsed if canned)
- 1/4 cup fresh or frozen pomegranate seeds
- 1/2 cup feta cheese crumbles
- 3 tbsp finely chopped almonds
- 3 tbsp finely diced celery
- 2 tbsp chopped fresh parsley
Instructions
- Whisk all ingredients together in a small bowl.
- Place 1 tablespoon of the prepared dressing in a large bowl. Add the chopped kale. Using clean hands, massage the dressing into the kale for 1 - 2 minutes. This will tenderize the kale so it digests better.
- Add the remaining ingredients and the prepared dressing.
- Gently toss to combine.
- Serve.