Embark on a culinary journey to explore the captivating flavors of Asian black bean and barley salad, a delightful fusion of textures and tastes. Dive into the vibrant history and cultural significance of this dish, tracing its roots to ancient traditions and modern-day culinary innovations. Discover the unique properties of black beans and barley, and delve into the diverse ingredients that contribute to this salad's distinctive character. Whether you're a seasoned cook or a novice in the kitchen, prepare to tantalize your palate with this delectable and nutritious dish.
Here are our top 8 tried and tested recipes!
ASIAN-STYLE 3 BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 34m
Yield 8 (3/4 cup) servings
Number Of Ingredients 10
Steps:
- Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
- In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
BARLEY LIME FIESTA SALAD
Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste.
Provided by Christine
Time 3h
Yield 8
Number Of Ingredients 22
Steps:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
- In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
- In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.9 g, Fat 4.5 g, Fiber 5.5 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 262.6 mg, Sugar 4 g
BARLEY BLACK BEAN SALAD
Protein-packed black beans pair with chewy, nutty barley to create a satisfying and delicious salad or meatless main dish.
Provided by Liz DellaCroce
Categories Salad
Time 50m
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large bowl and toss well.
- Check for seasoning and adjust accordingly.
- Serve with broken baked corn tortilla chips on top.
Nutrition Facts : Calories 344 kcal, ServingSize 1 serving
BARLEY AND BLACK BEAN SALAD
This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper.
Provided by Matt and Aimee
Categories Grains
Time 21m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley according to package directions, omitting salt. Drain baarley in a colander, and rinse with cold water until completely cooled.
- Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.
ASIAN BLACK BEAN AND BARLEY SALAD
This is a versatile, spicy dish that could be served either hot or cold, as the main course for lunch or as a side for dinner. The spiciness can be easily adjusted by adding more/less chili-garlic paste.
Provided by KBarrett
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix barley, onions and carrots in a large bowl, set aside.
- Mix sambal, sugar, soy sauce, 5 spice powder, water/broth and sesame oil (if using) in small bowl, set aside.
- Heat oil in large pan over medium heat. Add mushrooms and red bell pepper. Cook 4-5 minutes until tender.
- Add black beans and sambal mixture to pan. Cook until most liquid evaporates.
- Add black bean mixture to barley mixture. Stir well to blend. Top with cilantro and/or peanuts if using.
Nutrition Facts : Calories 469.4, Fat 5, SaturatedFat 0.8, Sodium 535.4, Carbohydrate 93.1, Fiber 21.8, Sugar 8, Protein 17.5
CHICKPEA, BARLEY, AND FETA SALAD
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Provided by Dawn Perry
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
- Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
- Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
BEAN & BARLEY SALAD
"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.
THAI-STYLE BLACK BEAN SALAD
A splash of lime juice brightens and binds all the flavors in this salad that's chock-full of good-for-you ingredients and fresh herbs. The perfect potluck dish for summer outings! I like to use roasted or grilled fresh corn. -Jennifer Wickes, Pine Beach, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook corn according to package directions. Transfer to a small bowl; add the beans, onion, celery, red pepper, cilantro and jalapeno., In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 517mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor and texture of your salad.
- Cook the barley according to package directions: Be sure to rinse the barley well before cooking.
- Let the barley cool completely before assembling the salad: This will help to prevent the salad from becoming soggy.
- Use a variety of vegetables: This will add color, flavor, and texture to your salad.
- Don't be afraid to experiment with different dressings: There are many different dressings that can be used with this salad, so feel free to try different ones until you find one that you like.
- Make sure to taste the salad before serving: Season it with salt and pepper to taste.
Conclusion:
This Asian black bean and barley salad is a delicious and healthy dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover barley. The salad is packed with flavor and texture, and it is sure to be a hit with everyone who tries it. So next time you are looking for a new salad recipe, give this one a try!
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