Barley Vegetable Salad
- Number of Servings: 1
Ingredients
1 cup pearled barley½ of a cucumber1 large tomato½ cup garbanzo beans½ cup frozen peas½ cup frozen corn1 large carrot1 stalk celeryseveral (4-5) jumbo black olivesgarlic1 tbsp olive oil¼ cup + 2 tbsp low/fat italian dressing
1. Cook the 1 cup barley according to package instructions (you should get 4 cups of cooked barley as a result).
2. After the barley's cooked for about 25-30 minutes (it takes 45 for mine), heat the olive oil in a medium skillet over medium heat. Add the garlic, celery and carrot and lightly sautee until the carrot and celery softens a little (about 5 minutes).
3. Add the peas, corn, and garbanzo beans to warm through (again, about 5 minutes).
4. Remove from heat, chop the remaining vegetables to satisfactory sizes.
5. Once the barley has finished cooking, toss all the ingredients together in a large bowl & enjoy!
Makes 4 servings for a light lunch, or 6-8 if using as a sidedish.
I like to eat mine over a bed of salad greens with a couple of slices of avocado for a light lunch. :)
Number of Servings: 1
Recipe submitted by SparkPeople user SHETHATISNAU.
2. After the barley's cooked for about 25-30 minutes (it takes 45 for mine), heat the olive oil in a medium skillet over medium heat. Add the garlic, celery and carrot and lightly sautee until the carrot and celery softens a little (about 5 minutes).
3. Add the peas, corn, and garbanzo beans to warm through (again, about 5 minutes).
4. Remove from heat, chop the remaining vegetables to satisfactory sizes.
5. Once the barley has finished cooking, toss all the ingredients together in a large bowl & enjoy!
Makes 4 servings for a light lunch, or 6-8 if using as a sidedish.
I like to eat mine over a bed of salad greens with a couple of slices of avocado for a light lunch. :)
Number of Servings: 1
Recipe submitted by SparkPeople user SHETHATISNAU.
Nutritional Info Amount Per Serving
- Calories: 324.9
- Total Fat: 13.3 g
- Cholesterol: 0.3 mg
- Sodium: 562.5 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 10.0 g
- Protein: 5.0 g
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