Cook the barley. Place barley in a medium pot and cover with 3 inches of water. Bring to a boil. Reduce heat and simmer for 40 minutes until the barley is softened and plump*. Strain and set aside for at least 10-15 minutes to cool. *Barley is done when it has tripled in volume and is soft and chewy to the taste
Drain and rinse the canned beans.
In a large bowl, combine the barley and beans and toss well. Add in the sliced shallot, diced cucumber, and basil.
Make the dressing. In a small bowl, whisk together olive oil, vinegar, lemon juice, and dijon mustard.
Add the dressing to the large bowl of barley, beans, and vegetables and mix well. Serve chilled. Top with freshly diced avocado prior to serving.
Recipe makes 8 servings
Serving Size 1 serving (517g)
Amount per serving
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 140mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 6g 21%
Total Sugars 2g
Includes 0g Added Sugars 0%
Vitamin D 0mcg0%
DID YOU KNOW?
THE AVOCADO IS A FRUIT, NOT A VEGETABLE?
Learn more about the amazing avocado, including it’s rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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