Spicy Bean and Barley Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spicy Bean and Barley Salad calories by ingredient
Introduction
I found this receipe while trying to find a good use for some leftover barley. It's packed full of fiber, very colorful to the eye and gets better with age! A full 10 grams of fiber per serving! Don't let the jalapeno fool you - the dish is not a hot spicy, but more a flavorfull, subtle spicy. Enjoy! I found this receipe while trying to find a good use for some leftover barley. It's packed full of fiber, very colorful to the eye and gets better with age! A full 10 grams of fiber per serving! Don't let the jalapeno fool you - the dish is not a hot spicy, but more a flavorfull, subtle spicy. Enjoy!Number of Servings: 8
Ingredients
-
3 Cups Water
1/2 Cup Barley
1 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 fine
1/3 cup Red wine Vinegar (or rice wine vinegar)
1/2 cup Canola Oil
1 Tsp. Salt
1/2 Tsp. Pepper
1 Tsp. Cumin
Directions
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.