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Pearl Barley Salad

Contributed by: Bob's Red Mill Natural Foods

A great way to enjoy cashews and garbanzo beans.

  • 8 large Lettuce Leaves
  • 3 cups Water or Vegetable Broth
  • 1 cup Garbanzo Beans
  • 1/2 cup Cashew Pieces
  • 1/2 cup Shredded Carrot
  • 1/4 cup Snipped Fresh Parsley
  • 2 tsp Dried Mint
  • 3 Tb Canola Oil
  • 3 Tb Fresh Lemon Juice
  • 1/4 tsp Sea Salt
  • 1/4 tsp Pepper
  • 1 cup Pearl Barley

Directions

Cook garbanzo beans according to package directions. Drain and set aside.

Cook barley in boiling, salted water or vegetable broth till tender (about 1 hour). Drain and rinse with cold water. Drain well.

In a large mixing bowl stir together the barley, garbanzo beans, cashews, carrots, parsley and mint. Combine the canola oil, lemon juice, salt and pepper; pour over the barley mixture and toss to coat. Chill for several hours.

Arrange lettuce leaves in a chilled salad bowl or platter. Turn barley-salad mixture into the bowl. Garnish with additional fresh parsley and carrot curls, if desired. Makes 8 servings.
Pearl Barley Salad

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Products Used in this Recipe

Garbanzo Beans
 Grains Beans Seeds
Garbanzo Beans
View Details »
Cashew Pieces
 Baking Aids
Cashew Pieces
View Details »
Sea Salt
 Baking Aids
Sea Salt
View Details »
Pearl Barley
 Grains Beans Seeds
Pearl Barley
View Details »
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Nutritional Information

Serving Size: 1 serving (169g) Amount Per
Serving 		% Daily
Value
Calories 280  
Calories from Fat 100  
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat g %
Cholesterol g %
Sodium 65mg 3%
Potassium g %
Total Carbohydrate 38g 13%
Dietary Fiber 9g 36%
Sugars 4g 0%
Protein 9g 18%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.