Barley, Butternut & Black Bean Salad
There are too many nutritious qualities to this recipe to mention! Most importantly, barley is a whole grain and a good source of soluble fiber. Squash is high in vitamins A & C, and potassium. Beans are nutritional powerhouses packed with folate, iron, and many more nutrients. Best of all, you’ll love the fresh flavors in this colorful salad!
Serves: 1 cup
Time: 20 minutes
1 cup barley
3 Tbsp olive oil
2 leeks, white & light green parts only, thinly sliced
2 cups chopped butternut squash, about ½ medium
¼ cup water
3 Tbsp chopped fresh parsley
1 ¼ cup cooked black beans (about 1 can (15 ounce), rinsed, drained)
½ tsp salt
2 Tbsp fresh lemon juice
¼ tsp freshly ground black pepper
grated lemon peel, garnish
- Cook barley per package directions. Rinse and set aside.
- Meanwhile, heat 2 tablespoons of the oil in a large non-stick skillet over medium high heat. Add leaks and squash and cook, tossing or stirring, until slightly softened and lightly browned, about 10 minutes. Add water and 1 ½ tablespoons of the parsley and cook 2-3 minutes longer. Transfer vegetables to a large bowl.
- Add barley, black beans, salt, and remaining one tablespoon of olive oil, and 1 ½ tablespoon of parsley. Stir to combine.
- Season with lemon juice and pepper. Garnish with lemon peel if desired. Can be served warm or cold.