Barley, Beet, and White Bean Salad

Barley, Beet, and White Bean Salad is a vibrant, nutritious dish that combines hearty barley, earthy roasted beets, and protein-packed white beans. To make it, cook barley until tender, roast beets until soft, and combine them with cooked white beans. Add a few crunchy ingredients and toss with fresh parsley and a tangy dressing made from olive oil, lemon juice, honey, and Dijon mustard. This salad is a delicious, filling, and colorful addition to any meal!

Barley is becoming more popular as a whole grain with a high nutritional value, reasonable price, and wide range of health benefits. Parsley is a well-known fold medicine with nutritional and medicinal benefits as well. Pair them together, as in this recipe, and you’ve got a recipe for health success.

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Barley, Beet, and Bean Salad

Yield: 2 servings

Prep time: 15 MinTotal time: 15 Min

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Ingredients

Dressing

• Juice of 1/2 lemon (2 tbsp)
• 1 tbsp olive oil
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• 1/16 tsp garlic powder
• salt and pepper to taste

Salad

• 1 cup chopped kale
• 1 cup cooked pearl barley
• 1 cup roasted beets, diced (canned is fine)
• 1/2 cup white beans (drained and rinsed if canned)
• 1/2 avocado, peeled and diced
• 1/4 cup fresh or frozen pomegranate seeds
• 1/4 cup feta cheese crumbles
• 3 tbsp finely chopped almonds
• 3 tbsp finely diced celery
• 2 tbsp chopped fresh parsley

Instructions

Make the Dressing

1. Whisk all ingredients together in a small bowl.

Assemble the Salad

1. Place 1 tablespoon of the prepared dressing in a large bowl. Add the chopped kale. Using clean hands, massage the dressing into the kale for 1 - 2 minutes. This will tenderize the kale so it digests better.
2. Add the remaining ingredients and the prepared dressing.
3. Gently toss to combine.
4. Serve.

Nutrition Facts

Calories

499

Fat

27 g

Sat. Fat

5 g

Carbs

55 g

Fiber

15 g

Net carbs

41 g

Sugar

11 g

Protein

15 g

Sodium

404 mg

Cholesterol

17 mg

https://www.karenfarmelo.com/recipes-1/barley-beet-bean-salad

barley, beet, white bean, salad, pomegranate

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