Spicy Bean and Barley Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Cups Water1/2 Cup Barley1 Can Garbanzo Beans (drained and rinsed thoroughly)1 Can Black Beans (drained and rinsed thoroughly)1 Can Red Kidney Beans (drained and rinsed thoroughly)1/4 Cup Chopped Green Onion (or red onion, chopped fine)1/4 Cup Chopped fresh parsley (or 3 T. dried parsley)3 Jalapeno Pepers, seeded, chopped finely (fresh or jar)3 clove garlic, chopped fine1/3 cup Red wine Vinegar (or rice wine vinegar)1/2 cup Canola Oil1 Tsp. Salt1/2 Tsp. Pepper1 Tsp. Cumin
Makes 8 1-cup servings.
Combine water and barley, bring to boil and then simmer for 35-40 minutes - just until aldante'. Drain, rinse and cool.
Make Dressing by combining garlic, vinegar, oil, salt, pepper and cumin. Set aside to let flavors meld.
In a large bowl combine garbonzo beans, black beans, red kidney beans, onion, parsley and jalapeno pepper. Add cooked barley. Pour dressing over salad and mix. Let sit at room temp to let flavors meld (can be eaten immediately). Lasts up to 1 week in fridge!
Number of Servings: 8
Recipe submitted by SparkPeople user SEUBEE.
Combine water and barley, bring to boil and then simmer for 35-40 minutes - just until aldante'. Drain, rinse and cool.
Make Dressing by combining garlic, vinegar, oil, salt, pepper and cumin. Set aside to let flavors meld.
In a large bowl combine garbonzo beans, black beans, red kidney beans, onion, parsley and jalapeno pepper. Add cooked barley. Pour dressing over salad and mix. Let sit at room temp to let flavors meld (can be eaten immediately). Lasts up to 1 week in fridge!
Number of Servings: 8
Recipe submitted by SparkPeople user SEUBEE.
Nutritional Info Amount Per Serving
- Calories: 335.5
- Total Fat: 15.2 g
- Cholesterol: 0.0 mg
- Sodium: 592.5 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 10.5 g
- Protein: 9.2 g
Member Reviews