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Avocado, Barley and Bean Salad

Avocado, Barley and Bean Salad
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Avocado, Barley and Bean Salad

Purple barley is a whole grain bursting with bioactive compounds that taste great and are worth the wait. This salad takes about an hour to prepare, however, it can be saved for up to a week and tastes great as a main entrée salad or as a hearty side dish.

This recipe from Avocados from Mexico is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings  8   Serving Size   1/2 cup

Salad

  • 2 medium ripe avocados (diced)
  • 1 cup purple barley (uncooked)
  • 1 cup Great Northern beans (rinsed, drained)
  • 1 shallot (thinly sliced)
  • 1 large seedless cucumber (diced)

Dressing

  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard

Directions

Tip: Click on step to mark as complete.

  1. Cook the barley. Place barley in a medium pot and cover with 3 inches of water. Bring to a boil. Reduce heat and simmer for 40 minutes until the barley is softened and plump*. Strain and set aside for at least 10-15 minutes to cool.

    *Barley is done when it has tripled in volume and is soft and chewy to the taste.
  2. Drain and rinse the canned beans.
  3. In a large bowl, combine the barley and beans and toss well. Add in the sliced shallot, diced cucumber, and basil.
  4. Make the dressing. In a small bowl, whisk together olive oil, vinegar, lemon juice and Dijon mustard.
  5. Add the dressing to the large bowl of barley, beans and vegetables and mix well. Serve chilled. Top with freshly diced avocado prior to serving.

Nutrition Facts

Avocado, Barley and Bean Salad
CaloriesCalories
240 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 240
Total Fat 12.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 9.0 g
Cholesterol 0 mg
Sodium 140 mg
Total Carbohydrate 29 g
Dietary Fiber 6 g
Sugars 2 g
Protein 5 g
 

Purple barley is a whole grain bursting with bioactive compounds that taste great and are worth the wait. This salad takes about an hour to prepare, however, it can be saved for up to a week and tastes great as a main entrée salad or as a hearty side dish.

This recipe from Avocados from Mexico is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Avocado, Barley and Bean Salad
CaloriesCalories
240 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
6g Per Serving
×
Calories 240
Total Fat 12.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 9.0 g
Cholesterol 0 mg
Sodium 140 mg
Total Carbohydrate 29 g
Dietary Fiber 6 g
Sugars 2 g
Protein 5 g

Ingredients

Servings  8   Serving Size   1/2 cup

Salad

  • 2 medium ripe avocados (diced)
  • 1 cup purple barley (uncooked)
  • 1 cup Great Northern beans (rinsed, drained)
  • 1 shallot (thinly sliced)
  • 1 large seedless cucumber (diced)

Dressing

  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard

Directions

Tip: Click on step to mark as complete.

  1. Cook the barley. Place barley in a medium pot and cover with 3 inches of water. Bring to a boil. Reduce heat and simmer for 40 minutes until the barley is softened and plump*. Strain and set aside for at least 10-15 minutes to cool.

    *Barley is done when it has tripled in volume and is soft and chewy to the taste.
  2. Drain and rinse the canned beans.
  3. In a large bowl, combine the barley and beans and toss well. Add in the sliced shallot, diced cucumber, and basil.
  4. Make the dressing. In a small bowl, whisk together olive oil, vinegar, lemon juice and Dijon mustard.
  5. Add the dressing to the large bowl of barley, beans and vegetables and mix well. Serve chilled. Top with freshly diced avocado prior to serving.
 

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