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Bean and Barley Salad Recipe
|Pearl barley||1⁄2 Cup (8 tbs)|
|Canned chickpeas||19 Ounce (1 Can, 540 Milliliter)|
|Canned red kidney beans||19 Ounce (1 Can, 540 Milliliter)|
|Canned white kidney beans||19 Ounce (1 Can, 540 Milliliter)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander/Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Jalapeno peppers||2 , chopped|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1⁄2 Teaspoon|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2627 Calories from Fat 1093
% Daily Value*
Total Fat 118 g182.1%
Saturated Fat 8.8 g43.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6854.1 mg285.6%
Total Carbohydrates 329 g109.5%
Dietary Fiber 82.5 g329.9%
Sugars 40.9 g
Protein 87 g173.6%
Vitamin A 60.1% Vitamin C 136.5%
Calcium 70.1% Iron 114.4%
*Based on a 2000 Calorie diet
Drain again and place in serving bowl.
Drain and rinse chick-peas, and red and white kidney beans; drain well and add to bowl.
Add onions, coriander and jalapeno peppers.
DRESSING: In small bowl, combine vinegar, garlic, salt, pepper and cumin; gradually whisk in oil.
Toss gently with bean mixture.
(Salad can be covered and refrigerated for up to 1 day.
Seme at room temperature.)