• Edamame, Black Bean & Barley Spring Salad

    Edamame, Black Bean & Barley Spring Salad
    Prep time:
    Cook time:
    Total time:
    Serves: 2
    • 1 cup barley (pot barley)
    • 3 cups water
    • 1 cup of black beans, rinsed and drained
    • 1 cup frozen, shelled edamame, thawed
    • 1 cup chopped yellow pepper
    • 1/4 cup finely chopped fresh parsley
    • Light/reduce fat dressing
    • 2 cups Arugula, optional
    1. Bring 3 cups of water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally until tender. (Pearl barley takes about 45-60 minutes to cook, pot barley takes about 60-75 minutes and hulled barley or "whole grain" barley takes about 75-90 minutes.)
    2. Drain; chill under cold running water and drain again.
    3. Combine the barley with the black beans, edamame, yellow pepper and parsley in a large bowl.
    4. Add a light/reduced fat dressing on top. Serve immediately with arugula. if desired, or cover and refrigerate up to 24 hours.
    Serving size: 1 Calories: 384 Fat: 9g Saturated fat: 1g Carbohydrates: 60g Sugar: 2g Sodium: 48mg Fiber: 16g Protein: 19g
    Nutritional values are estimations, not exact values

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