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Tina Wasserman Vegan 1654 Jewish Barley Salad

Here's how you make Tina Wasserman Vegan 1654 Jewish Barley Salad
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  • Servings: 8
  • Prep: 2h
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • Salad
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, minced
  • 1 pound grape tomatoes, cut in half horizontally (24)
  • 1/2 cup cucumber peeled, diced
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon ground cumin
  • 1/16 teaspoon ground cloves
  • 1 jalapeno pepper, seeded, finely diced
  • 1/4 cup olive oil
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper, to taste
  • Frozen
  • 2 cups frozen corn, thawed
  • 1 cup frozen green beans, thawed
  • 3 green onions, minced
  • 1/4 cup roasted red pepper, diced
  • 15 ounces black beans, drained (1 can)
  • Barley
  • 3/4 cup barley
  • 4 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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