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Warm Barley Salad

Warm Barley Salad

with Great Northern Beans, Avocado, and Burst Tomatoes

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We love a good grain salad – it’s all about the mix-ins! Here, we’re tossing together creamy beans, silky avocado, and burst tomatoes for a mixture of colors and textures. Torn basil adds a touch of lemony freshness to the dish.

Tags:VeganVeggie
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

1 unit

Shallot

½ ounce

Basil

1 unit

Avocado

1 can

Great Northern Beans

1 unit

Veggie Stock Concentrate

1 jar

Dijon Mustard

¾ cup

Pearl Barley

(ContainsWheat)

2 tablespoon

Balsamic Vinegar

4 ounce

Grape Tomatoes

Not included in your delivery

unit

Salt

unit

Pepper

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594.08 kJ
Calories620 kcal
Fat25 g
Saturated Fat3 g
Carbohydrate81 g
Sugar6 g
Dietary Fiber21 g
Protein19 g
Sodium780 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
Large Pot
Strainer
Peeler
Large Pan
Spoon
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Cook the barley: Place the barley in a large pot of water with the stock concentrate and a large pinch of salt. Bring to a boil, then reduce to a simmer for about 25 minutes, until tender. Drain and set aside.

2

Prep the veggies: Wash and dry all produce. Meanwhile, halve the tomatoes. Drain and rinse the great northern beans. Halve, peel, and thinly slice the shallot. Pick the basil leaves off the stems.

3

Cook the tomatoes: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the tomatoes and cook, tossing for 4-5 minutes, until softened. Set aside.

4

Prep the avocado: Halve, pit, and scoop out the avocado flesh with a spoon. Thinly slice the avocado.

5

Make the vinaigrette: In a large bowl, whisk together 1 Tablespoon Dijon mustard and the balsamic vinegar. Slowly whisk in about 5 teaspoons olive oil. Season to taste with salt and pepper.

6

Toss and serve: Toss the vinaigrette into another large bowl with the drained barley, great northern beans, avocado, tomatoes, and shallot. Season with salt and pepper. Serve the warm barley salad, topped with the basil leaves, and enjoy!