Tina Wasserman Vegan 1654 Jewish Barley Salad
Recipe: #42350
February 13, 2024
Categories: Salads, Vegetable Salad, Beans, Black Beans, Barley, Jewish, Native American, Thanksgiving, Vegan, Fresh Tomatoes Frozen Vegetables, Vegan Dinner, more
"A filling vegan salad good for holiday tables."
Original is 8 servings
Ingredients
- Salad
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- Frozen
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- Barley
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Nutritional
- Serving Size: 1 (305.7 g)
- Calories 267.7
- Total Fat - 8 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 379.3 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 9.9 g
- Sugars - 3 g
- Protein - 9.9 g
- Calcium - 67.1 mg
- Iron - 2.7 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine the first 11 ingredients in a large glass serving bowl.
Step 2
Let marinate for at least 1/2 hour at room temperature.
Step 3
Defrost the corn and the green beans.
Step 4
Discard any accumulated liquid.
Step 5
Have all of your remaining ingredients ready while you cook the barley.
Step 6
Meanwhile, bring 4 cups of water to a rolling boil.
Step 7
Add 1/2 teaspoon salt and then the barley.
Step 8
Stir to combine, cover, and reduce the heat to low. Cook for 40 minutes, until the barley is tender but not mushy.
Step 9
When the barley is done, quickly drain it, without rinsing and pour it over the tomato mixture.
Step 10
Toss with the remaining ingredients.
Step 11
Add more salt and pepper as needed.
Tips
No special items needed.
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