Tuscan Bean Salad With Barley

Delicious white beans mixed with fresh vegetables, perfectly cooked barley, and a delicious tangy vinaigrette dressing for the perfect ready to eat salad recipe.

Course Main Course, Recipes, Salad

Cuisine American

Keyword meal prep salad recipes, Tuscan bean salad with barley

Prep Time 15

Cook Time 45

Servings

Calories 233kcal

Author Bon Appeteach

Ingredients

1 cup Barley uncooked
2 cups Water or Broth for cooking the barley
1 can White Beans Cannellini or Great Northern
1 can Artichoke Hearts chopped
2 stalks Celery diced small
1 Red Pepper diced small
1 Green Pepper diced small
1/2 Red Onion diced small
1/2 cup Black Olives sliced thin
1/2 cup Fresh Parsley minced

Dressing Ingredients

1/3 cup Olive Oil
1 Lemon juiced
2 tbsp. Olive Brine
1 tbsp. Dijon Mustard
3-4 cloves Garlic minced
2 tsp Dried Thyme
1 tsp. Salt

Instructions

Prepare the barley by bring the water or broth to a boil in a small pot. Once boiling, add the barley in and reduce the heat to the lowest setting on the stove. Cover with a lid and let it cook about 40-45 minutes or until the liquid is gone and the barley is tender. Fluff it with a fork and let it cool to room temperature.
Drain the canned white beans and rinse then thoroughly. Add them to a large mixing bowl.
To the beans, add the cooked and cooled barley, the diced peppers and celery. Then add in the chopped artichoke hearts, sliced black olives, and minced fresh parsley.
In a small bowl or liquid measuring cup, combine the olive oil, lemon juice, Dijon mustard, brine, garlic, salt, and dried thyme. Whisk until combined and emulsified.
Pour the dressing over the Tuscan bean salad and barley mixture and toss and fold it in until fully combined and coated.
Serve immediately or store in the fridge for up to a week. See ways to pair and serve this salad in the article above!

Notes

This recipe is part of my base meal series on partial meal prepping. Learn more about this over on my Instagram page!

Nutrition