About This Recipe:
This recipe is a straight up copycat of an amazing bean and barley salad that I had from Costco over Memorial Day Weekend. I absolutely love barley and think it is such an underrated grain, and I never had navy beans prior to this salad. This vegan salad is super filling, colorful, and vinegary from the dressing. It’s the perfect picnic/BBQ side dish, or a nice weekday lunch. Unfortunately, navy beans do not come canned, so it takes about 50 minutes to cook on the stovetop, but you could also use canned white beans and quick cook barley for a shortcut.
Ingredients (4 servings)
-1 cup barley
-1/2 cup navy beans
-15 oz canned chickpeas
-1 red bell pepper, finely diced
-6 scallions, finely sliced
-1/2 cup parsley, finely chopped
-Romaine lettuce for plating
-Salt and pepper
-1 tsp Dijon mustard
-1/2 tsp whole grain mustard
-1 lemon, juiced
-2 tbls red wine vinegar
-2 tbls apple cider vinegar
-2 tbls olive oil
Instructions (1 hour 30 minutes)
1. In a large pot, bring water to a boil and add in the navy beans. Cook for 30 minutes on high heat and then add in the barley and cook for another 20-25 minutes until tender. Drain and rinse with cold water.
2. In a large bowl, whisk together all of the dressing ingredients. Add in the cooled barley and navy beans, chickpeas, bell pepper, scallions, and parsley. Season liberally with salt and pepper.
3. Refrigerate for 30 minutes to chill and let the dressing absorb into the ingredients.