Tina Wasserman Vegan 1654 Jewish Barley Salad
Created by dienia b on February 13, 2024
- Servings: 8
- Prep Time: 2h
- Cook Time: 40m
- Recipe #42350
Ingredients
- 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
How to Make
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Step 1: Combine the first 11 ingredients in a large glass serving bowl.
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Step 2: Let marinate for at least 1/2 hour at room temperature.
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Step 3: Defrost the corn and the green beans.
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Step 4: Discard any accumulated liquid.
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Step 5: Have all of your remaining ingredients ready while you cook the barley.
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Step 6: Meanwhile, bring 4 cups of water to a rolling boil.
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Step 7: Add 1/2 teaspoon salt and then the barley.
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Step 8: Stir to combine, cover, and reduce the heat to low. Cook for 40 minutes, until the barley is tender but not mushy.
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Step 9: When the barley is done, quickly drain it, without rinsing and pour it over the tomato mixture.
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Step 10: Toss with the remaining ingredients.
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Step 11: Add more salt and pepper as needed.
Nutritional Facts
- 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