Post by Mom2boys on Jun 4, 2005 6:38:00 GMT -5
Barley and Bean Salad
12 oz can navy beans, drained
1/4 c. chopped fresh* cliantro leaves *fresh makes all the difference
2 tomatoes, diced
2 green onions, diced
1 cup corn kernels
1 avacado, diced
1/2 cup chopped string beans or celery
1/3 cup roasted hazelnuts, roughly chopped
Dressing:
1 Tbsp olive or hazelnut oil or coc oil (expeller)
2 Tbsp red wine vinegar
1 Tbsp lemon juice
Precook barley until tender, but not soft. (if using minute barley, only 9 minutes or so). Drain, refresh under cold running water, and allow to cool. Combine barley with remaining ingredients. To make the dressing, whisk together oil, vinegar, and juice and toss through the salad.
12 oz can navy beans, drained
1/4 c. chopped fresh* cliantro leaves *fresh makes all the difference
2 tomatoes, diced
2 green onions, diced
1 cup corn kernels
1 avacado, diced
1/2 cup chopped string beans or celery
1/3 cup roasted hazelnuts, roughly chopped
Dressing:
1 Tbsp olive or hazelnut oil or coc oil (expeller)
2 Tbsp red wine vinegar
1 Tbsp lemon juice
Precook barley until tender, but not soft. (if using minute barley, only 9 minutes or so). Drain, refresh under cold running water, and allow to cool. Combine barley with remaining ingredients. To make the dressing, whisk together oil, vinegar, and juice and toss through the salad.