Barley Tomato and Navy Bean Salad

I usually cook a lot of barley and navy beans in advance and keep it in the fridge. I love using both for making salads. The beans provide the protein base and the barley, the carbohydrate base. You can add whatever veggies pleases you. I wish you a pleasant week!

Barley Tomato and Navy Bean Salad

Ingredients

  • 2 cups cooked barley
  • 1 cup cooked navy beans
  • 1 cup (125g, 4oz) sliced cherry tomatoes
  • A handful cilantro or parsley finely chopped

Salad Dressing

  • ¼ cup buttermilk
  • 2 tablespoons mayonnaise
  • 2 tablespoons Fresh lemon juice
  • Salt and white ground pepper to taste

Instructions

  1. To make dressing: mix all dressing ingredients and add enough salt and pepper to taste. Shake thoroughly to combine.
  2. Mix all salad ingredients in a bowl. Pour dressing over and toss to combine. Set aside at least 30 minutes for flavours to meld before serving.
  3. Here are instructions to cook Pearl Barley. 1 cup yields four cups cooked barley.

myfavouritepastime.com

Step by Step Photos

Mix all salad ingredients in a bowl.

Pour dressing over

Toss to combine. Give the salad a grinding of salt and pepper. Then taste and adjust seasoning. Set aside at least 30 minutes for flavours to meld before serving

myfavouritepastime.com

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.