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Warm Grain Salad

Warm Grain Salad

with Barley, Avocado & Burst Tomatoes

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We love a good grain salad - it's all about the mix-ins! Here, we're tossing in creamy butter beans, silky avocado, and burst grape tomatoes for a fun mix of colors and textures. Torn basil adds a touch of lemony freshness for the perfect finish.

Tags:Vegan
Allergens:Wheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Pearl Barley

(ContainsWheat)

1 bunch

Grape Tomatoes

1 unit

Shallot

1 bunch

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

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3150.552 kJ
Calories753 kcal
Fat26 g
Saturated Fat0 g
Carbohydrate117 g
Sugar0 g
Dietary Fiber31 g
Protein24 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Knife
Pan
Spoon
Instructionsarrow up iconarrow up icon
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1

Place barley in a large pot with 4 cups of water, stock concentrate, and a large pinch of salt. Bring to a boil, reduce to a simmer, and cook for about 20 minutes, until tender. Drain and set aside.

2

Meanwhile, halve the tomatoes. Tear the basil leaves. Drain and rinse the butter beans. Thinly slice the shallot.

3

Heat 1/2 tablespoon olive oil in a small pan over medium heat. Add the tomatoes and season with salt and pepper. Cook, tossing, for about 5 minutes, until slightly softened. Set aside.

4

Meanwhile halve, and pit the avocado. Scoop out the flesh with a spoon and thinly slice. HINT: You can slice the avocado halves in the skin with a paring knife and use a spoon to scoop out the slices!

5

In a medium bowl, whisk together 1/2 tablespoon dijon mustard (or more to taste), 2 tablespoons balsamic vinegar, and 1 1/2 tablespoons olive oil. Season with salt and pepper. Toss in warm barley, avocado, butter beans, shallot, and tomatoes. Taste and season with salt and pepper.

6

Serve the warm salad with torn basil on top!