Mediterranean Barley Almond Salad
Nothing compliments a freshly cut, perfectly seasoned salad like filling barley-almond fritters made with fresh parsley.
2 cups low-sodium vegetable broth
1 cup quick-cooking pearl barley
1 (15-ounce) can kidney beans, drained and rinsed
1 large red bell pepper, diced
3/4 cup diced zucchini
1/2 cup slivered almonds, roasted*
1/3 cup diced scallions
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Bring vegetable broth to a boil in a medium pot. Stir in barley. Cover and reduce heat; simmer 10 to 12 minutes or until tender.
Meanwhile, place kidney beans, bell pepper, zucchini, almonds and scallions in a large salad bowl.
Transfer cooked barley to colander and rinse with cold water (both to cool it down and keep it from getting sticky).
Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and salt and pepper to taste; toss and serve.
* To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan. Place in 350 F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Calories 488; Fat 16 g; Sat Fat 1.8 g; Mono Fat 10.3 g; Poly Fat 3.3 g; Protein 19 g; Carb 72 g; Fiber 18 g; Cholesterol 0 mg; Sodium 687 mg; Calcium 102 mg; Potassium 862 mg; Vitamin E 5.7 mg*;