• Becky Berberich

Mexican Inspired Barley Salad


Thank you so much for baring with me. My internet has been out for almost two weeks. I don't want to shit on all internet companies, but my goodness it's annoying to not have decent internet be a regular feature in your life.


I upfront you with a picture of what I made for dinner that was super delicious, full of fiber, nutritional befits, and not too bad as a picture.

A few weeks ago I bought 10 minute farro and barley from Trader Joe's (they were in separate bags) without much of an idea of what to make out of them. In time, some ideas came to me and today's idea was great. AND I have internet to write about it... not that I'm bitter or anything.


A few simple ingredients that I had around lent itself nicely to this dish. It also ended up being lighter in calories than I expected and a texture that was similar but also a nice change to what I'm used to.

Ingredients:

- 2 small to medium tomatoes

- 1 small or 1/2 large red onion

- 4 Tbs chopped cilantro

- 1 cup uncooked barley

- 1 can kidney beans

- 1 Tbs lemon juice

- 2 Tbs chili powder

- 2 tsp garlic powder

- 1 tsp onion powder

- 1 tsp cumin

- 1 tsp smoked (or regular) paprika

- 2+ tsp salt

Instructions:

Step 1: Bring water to a boil and boil barley for 10 minutes.

Step 2: While that is happening finally chop cilantro, and red onion and put in bowl. Add in larger diced tomato and can of red kidney beans, rinsed.

Step 3: Toss veggies with lemon juice, spices, and salt.

Step 4: Drain barley when done and run under cool water for a second to get off intense heat. Toss with seasoned veggies.


I really liked the texture of the barley more than I thought I would. Honestly I feel like my only experiences with barley have been in soups (delish) or some random salad my mom made years ago with dried fruits and nuts (good but not a thing I'd probably make myself on the regular). I also know that 'Mexican' is a not very adventurous seasoning combination but it is what I wanted and you know what? Don't make food you're going to waste.

With that said, eat it on its own, or toss it with greens, roasted chick peas, and creamy dressing like I did for lunch today. Which was ahhhmazing. I have a feeling more barley salads will be coming my, and your, way.

Nutrition: Servings 4; Amount per serving 1 1/2 cups. Calories 251, Fat 0.6 g, Fiber 11.4 g, Protein 10.4 g, Carbohydrates 51.4 g


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