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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A tasty and nutritious salad that's easy if you cook the barley the night before and just keep it in a Saran-wrap covered bowl until the next day. Best made and served right away but I've also packed it for lunch - the lemon juice keeps the avocado freshly green. Ingredients:
1 c. barley |
1 12-oz can kidney beans, rinsed/drained |
3 green onions, thinly sliced |
1 c. corn kernels |
1 diced avocado |
1/2 c. chopped celery |
1/3 c. roasted hazelnuts, roughly chopped |
dressing |
2 t olive oil or hazelnut oil |
2 t red wine vinegar |
1 t lemon juice |
Directions:
1. Cook barley the night before: 2.5 c. water to 1 c. barley 40 minutes or so. Check on it because depending on whether you're using pearl barley or pot barley the amount of water and cooking time varies. I used pearl barley with 2 cups of water and 1 cup of barley and it was done in half an hour. It's okay to peek to see if it's done! Allow to cool.
2. Roast the coarsely chopped hazelnuts (filberts) on a baking sheet at 350F 6-7 minutes.
3. Prepare dressing, add remaining ingredients and the barley; combine well.
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