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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
*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.

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