White Bean & Barley Salad

Ingredients

• White beans

  Mature seeds, canned

  1 ¾ cup or 459g

• Barley

  Pearled, raw

  1 ½ cup or 300g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Onions

  Raw

  ½ medium or 55g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Parsley

  Raw

  4 sprig or 4g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Olive oil

  Salad or cooking

  1 cup or 216g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  1 tsp or 6g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Rice wine vinegar

  ½ cup or 119g

Directions

1. In a large pot, bring the stock and salt to a boil. Add the barley and cook for about 20 minutes or until soft and tender. While the barley is cooking, de-seed and chop the cucumber, thinly slice the onion, rough-chop the parsley, and peel and mince the garlic. Set aside.
2. Drain and rinse the barley with cold water using a strainer. Add to a large bowl.
3. Open the can of beans, pour into the strainer, rinse with cold water, and add to the barley.
4. Add the sliced onion, diced cucumber, and roughly chopped parsley to the bowl.
5. In a food processor, combine vinegar, oregano, garlic, and lemon juice. Blend for a few seconds.
6. While blending, slowly add the olive oil in a stream to form an emulsion. If you do not have a food processor, this can be done by hand with a whisk.
7. Pour the dressing over the bean and barley mixture and toss to combine. Chill in the fridge for about 15 minutes to let the flavors meld, then serve.