Cooked - Protein Barley Salad Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Protein Barley Salad Recipe

3.0

⅓ cup dry pearl barley (rinsed (or 1 cup cooked))

2 cups cooked beans (or ¾ cup dried beans, cooked*)

1 cup cooked French lentils (or green or brown lentils (or ½ cup dried lentils, cooked))

1 ½ cups finely chopped kale

½ cup grated carrots (about 1 medium carrot)

¼ cup finely chopped shallots (or red onion)

2 tablespoons chopped parsley

Pumpkin seeds (to taste (optional))

1 tablespoon mellow miso (white miso or chickpea miso)

2 tablespoons lemon juice (plus more to taste)

1 teaspoon date syrup (or maple syrup)

1 teaspoon Dijon mustard

1 clove garlic

½ cup fresh parsley

¼ cup fresh basil (or mint (4 large leaves))

2 tablespoons water (plus more as needed)

Salt (or salt substitute to taste)

Cook the barley according to package instructions. Drain and let cool.
Rinse and drain the beans and lentils if using canned.
Combine the cooked barley, beans, lentils, kale, carrots, shallots, and parsley in a large bowl.
Make the dressing: Blend miso, lemon juice, date syrup, mustard, garlic, parsley, basil, and water until smooth. Add more water as needed. Season with more lemon juice and salt to taste.
Pour the dressing over the salad and toss well to coat.
Stir in pumpkin seeds (if using) and mix again.
Serve room temperature or cold.

Course🍽️Main Course

Diets🌱Vegan...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 43 weeks ago

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