Barley & Avocado Salad
with Butterbeans, Tomatoes, and Fresh Basil
For a truly delicious grain salad, it's all about the mix-ins! In this recipe, we're adding creamy butter beans, silky avocado, and juicy grape tomatoes for a fun mix of colors, textures, and flavors. Torn basil adds a touch of lemony freshness for the perfect finish.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
¾ ounce
Pearl Barley
(ContainsWheat)3 ounce
Grape Tomatoes
1 unit
Shallot
½ ounce
Basil
1 unit
Avocado
1 can
Butter Beans
1 unit
Veggie Stock Concentrate
2 tablespoon
Balsamic Vinegar
1 tablespoon
Dijon Mustard
Not included in your delivery
2 tablespoon
Olive Oil
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In a medium pot, bring 4 cups of water and the stock concentrate to a boil. Meanwhile, halve the tomatoes, tear the basil leaves, and drain and rinse the beans.
Add the barley to the boiling water and cook for about 20 minutes, until tender. Drain and set aside.
Meanwhile, thinly slice the shallot. Halve, pit, and thinly slice the avocado.
Toss the avocado, barley, beans, shallot, and tomatoes in a large bowl with the vinegar, mustard, and 2 tablespoons olive oil. Season with salt and pepper.
Serve with a sprinkle of torn basil and enjoy!