Asian Black Bean and Barley Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a versatile, spicy dish that could be served either hot or cold, as the main course for lunch or as a side for dinner. The spiciness can be easily adjusted by adding more/less chili-garlic paste. Ingredients:
1 1/2 cups pearl barley, cooked |
4 large green onions, white and green parts thinly sliced |
1 cup carrot, coarsley grated |
1 tablespoon red chili paste (such as sambal oelek) |
1 tablespoon sugar (or vegan sweetener) |
2 tablespoons soy sauce |
1/2 teaspoon chinese five spice powder |
2 tablespoons water or 2 tablespoons broth |
1 dash sesame oil (optional) |
1 tablespoon olive oil |
1 cup shiitake mushroom, sliced |
1/2 cup red bell pepper, diced |
2 cups black beans (or one can, rinsed) |
fresh cilantro, chopped (optional) |
peanuts, crushed (optional) |
Directions:
1. Mix barley, onions and carrots in a large bowl, set aside.
2. Mix sambal, sugar, soy sauce, 5 spice powder, water/broth and sesame oil (if using) in small bowl, set aside.
3. Heat oil in large pan over medium heat. Add mushrooms and red bell pepper. Cook 4-5 minutes until tender.
4. Add black beans and sambal mixture to pan. Cook until most liquid evaporates.
5. Add black bean mixture to barley mixture. Stir well to blend. Top with cilantro and/or peanuts if using.
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