Barley is gaining popularity on the grain scene. Delicious, filling and full of fibre, barley is also a very versatile ingredient. Here we pair it with beans for a delicious, yet easy-to-make, side-dish salad.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups cooked barley
1 can (14 fl oz/398 mL) Heinz Light Red Kidney Beans, rinsed
1/2 cup each chopped celery and orange peppers
1/2 cup frozen corn, thawed
1/4 cup each finely chopped red onions and fresh parsley
4 tsp. chopped fresh tarragon
1/3 cup canola oil
1/4 cup Heinz Apple Cider Vinegar
2 tsp. liquid honey
1 tsp. Heinz Yellow Mustard
1 Tbsp. fresh lemon juice
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How do I make it ?
Rinse barley under cold running water to loosen the grains; drain well. Place in large bowl.
Add beans, vegetables and herbs; mix lightly.
Whisk oil, vinegar, honey and mustard until blended. Add to barley mixture; mix lightly. Let stand 15 min.
Stir in lemon juice just before serving.
Kraft Kitchen Tips!
How to Cook the Barley
Bring 1 cup barley and 3-1/2 cups water to boil; cover. Simmer on medium-low heat 45 min. or until water is completely absorbed and barley is tender.
Substitute cooked brown rice or whole wheat couscous for the barley.
This refreshing salad can be prepared ahead of time. Refrigerate up to 2 days. Stir in lemon juice just before serving.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 75 mg
Carbohydrate 18 g
Fibre 3 g
Sugars 2 g
Protein 3 g
10 servings, 1/10 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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