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Colorful Bean & Barley with Almonds Salad

 Colorful Bean & Barley with Almonds Salad
Jazz up any table setting with this tasty combination of colorful veggies, beans and nuts. Almond Board of California
4 ServingsPrep/Total Time: 25 min.


  • 2 cups vegetable broth
  • 1 cup quick-cooking pearl barley
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 large red bell pepper, diced
  • 3/4 cup diced zucchini
  • 1/2 cup slivered California almonds, roasted*
  • 1/3 cup diced scallions
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper


  • Bring vegetable broth to a boil in a medium pot. Stir in barley.
  • Cover and reduce heat; simmer 10 to 12 minutes or until tender.
  • Meanwhile, place kidney beans, bell pepper, zucchini, almonds and
  • scallions in a large salad bowl.
  • Transfer cooked barley to colander and rinse with cold water (both to
  • cool it down and to keep it from getting sticky).
  • Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and
  • salt and pepper to taste, and toss well. Yield: 4 servings.

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Colorful Bean & Barley with Almonds Salad (continued)

*To roast almonds, spread in an ungreased baking pan. Place in a preheated 350° oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
Nutritional Facts:Per serving: 488 calories, 16 g fat (1.8 g saturated fat), 0 cholesterol, 687 mg sodium, 72 g carbohydrate, 18 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.