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

Difficulty: easy
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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

To make dressing: mix all dressing ingredients and add enough salt and pepper to taste. Shake thoroughly to combine.
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.
Here are instructions to cook Pearl Barley. 1 cup yields four cups cooked barley.

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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