Avocado, Barley, and Bean Salad


  • 2 EA Avocados From Mexico, diced
  • 1 c. Purple barley, uncooked
  • 1 c. Great northern beans, rinsed, drained
  • 1 EA Shallot, thinly sliced
  • 1 EA Cucumber, large, seedless, diced
  • 1/2 c. Basil leaves, fresh, chopped
  • Dressing
  • 4 Tbsp. Olive oil
  • 2 Tbsp. White wine vinegar
  • 2 Tbsp. Lemon juice
  • 1 tsp. Dijon mustard


  1. 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
  2. Drain and rinse the canned beans.
  3. In a large bowl, combine the barley and beans and toss well. Add in the sliced shallot, diced cucumber, and basil.
  4. Make the dressing. In a small bowl, whisk together olive oil, vinegar, lemon juice, and dijon mustard.
  5. 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.

Nutrition Facts

Recipe makes 8 servings

Serving Size 1 serving (517g)

Amount per serving

Calories 240

* 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.

  • Daily Value*
  • 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%
  • Protein 5g
  • Vitamin D 0mcg0%
  • Calcium 40mg2%
  • Iron 1.7mg10%
  • Potassium 420mg8%



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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