How is everyone’s week going?
It’s rainy here, but honestly I kind of love it when it rains in the spring! The temp stays around 60 (which is perfect spring weather) and I get to pretend I’m curling up with a book and a blanket is the comfiest arm chair you can imagine. Rainy days are the best! Especially if there is some thunder and lightning involved.
Is it weird that I love falling asleep to a good thunderstorm? It just sounds so comforting to me for some reason. Anyone else? (Just me?)
Ok, back to this salad. So this was one of those moments where I started throwing things into a bowl and luckily it turned out to be SO delicious! Seriously, the dressing for this thing is one of my favorites.
And the barley and beans mean that this salad has a bit more staying power than your average bowl. Plus, it’s crazy easy to throw together (less than 20 min) AND packs well for lunch the next day!
Ugh just LOOK at that dressing! And despite what you might think, there is absolutely no cream/milk involved (which is a big deal for my husband).
It is completely vinegar/oil based and that means that you can go ahead and spoon as much as you want over this salad (or right into your mouth). Trust me, you’ll want to.
- 1 14 oz. can small white beans
- About 1.5 cup uncooked instant barley
- 1 tsp. salt
- 1 24 oz. container chicken broth
- ½ red onion (thinly sliced)
- 1 cucumber deseeded and diced
- 1 bunch parsley (roughly chopped)
- The juice of 1 lemon
- 1 cup olive oil
- 2 garlic cloves
- 1 tsp. salt
- 1 tsp dried oregano
- ½ cup rice wine vinegar
- In a large pot, add the chicken broth & salt and bring to a boil.
- Add the barley and cook for about 20 minutes or until soft and tender.
- Using a strainer, drain and rinse with cold water.
- Add to a large bowl.
- Open the can of beans and pour into the strainer. Rinse with cold water and add to the barley.
- Add in the sliced red onion, diced cucumber, and roughly chopped parsley.
- In a food processor combine all of the ingredients for the dressing except for the olive oil.
- While blending, slowly add the olive oil to form an emulsion.
- Pour over the bean and barley mixture and toss to combine.
- Chill in the fridge for about 15 minutes to let the flavors meld (optional) and serve!