White Bean & Barley Salad With Greek Vinaigrette
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Serves: 5-6 cups
 
What You'll Need
  • 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)
  • Dressing
  • The juice of 1 lemon
  • ¼ cup olive oil
  • 2 garlic cloves
  • 1 tsp. salt
  • 1 tsp dried oregano
  • ½ cup rice wine vinegar
Instructions
  1. In a large pot, add the chicken broth & salt and bring to a boil.
  2. Add the barley and cook for about 20 minutes or until soft and tender.
  3. Using a strainer, drain and rinse with cold water.
  4. Add to a large bowl.
  5. Open the can of beans and pour into the strainer. Rinse with cold water and add to the barley.
  6. Add in the sliced red onion, diced cucumber, and roughly chopped parsley.
  7. Dressing
  8. In a food processor combine all of the ingredients for the dressing except for the olive oil.
  9. While blending, slowly add the olive oil to form an emulsion.
  10. Pour over the bean and barley mixture and toss to combine.
  11. Chill in the fridge for about 15 minutes to let the flavors meld (optional) and serve!
Recipe by The Blonde Chef at https://www.theblondechef.com/white-bean-barley-salad-with-greek-vinaigrette/