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American Recipes

Warm Barley Salad

Warm Barley Salad

Warm Barley Salad

with Great Northern Beans, Avocado, and Burst Tomatoes

Recipe Development TeamPublished on April 11, 2016

3.1

(748 customers rated)

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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:

Vegan

•Veggie

Allergens:

Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

(Contains: Wheat)

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

Calories620 kcal

Energy (kJ)2594.1 kJ

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

•Large Pot

•Strainer

•Peeler

•Large Pan

•Spoon

•Large Bowl

•Whisk

Instructions

Cook the barley

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.

Prep the veggies

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.

Prep the avocado

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.

Toss and serve

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!

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