Barley Bean Salad with Cauliflower Rice
This chewy, crunchy barley bean salad with cauliflower rice is antioxidant super-charged with kale, nuts and onion. Tangy, a tad sweet and lovely for a luncheon or dinner party.
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Barley Salad
Barley Bean Salad with Cauliflower Rice
This chewy, crunchy barley bean salad with cauliflower rice is antioxidant super-charged with kale, nuts and onion. Tangy, a tad sweet and lovely for a luncheon or dinner party.
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Barley Salad
Ingredients
  • 1 cups uncooked barley cooked according to package
  • 1/2 cup pinto beans or kidney beans, drained and rinsed
  • 1 cup cauliflower riced (see instructions below)
  • 2 cups kale chopped
  • 1/3 cup red onion diced
  • 1/3 cup sun-dried tomatoes soaked in water to rehydrate
  • 1/2 cup Kalamata olives seeded and cut in half
  • 1/2 cup pistachios shelled or use your favorite nut or seed
  • sea salt and pepper to taste
Dressing
  • 1/4 cup fresh lemon juice
  • 2 Tbl rice vinegar (white wine or champagne vinegar)
  • 2 tsp maple syrup
Instructions
  1. Add cooled barley to a large bowl.
  2. To rice the cauliflower, put 3-4 cauliflower florets into a food processor and pulse a few times until it’s the size of rice.
  3. Add the cauliflower rice, beans, kale, sun-dried tomatoes, red onion, olives, nuts or seeds to the bowl and stir to combine.
  4. Whisk the dressing ingredients together and pour over the salad. Add salt & pepper to taste. Toss all and serve on a bed of lettuce.

This recipe was printed from plantbasedcooking.com