Bean & Barley Salad (Vegan) Recipe

Name: Bean & Barley Salad (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Pearl Barley; 1/2 teaspoons Salt, Divided; 1/2 cups Medium-ground Bulgur Wheat; 2 Tablespoons Toasted Sesame Seeds; 3 Tablespoons Canola Oil; 1 Tablespoon Sesame Oil (or Canola Oil); 1/4 cups Lemon Juice; 2 Tablespoons Rice Vinegar; 2 Tablespoons Tamari Sauce Or Soy Sauce; 2 teaspoons Maple Syrup; 1 teaspoon Sweet Paprika; 1/2 teaspoons Garlic Powder; 1/4 teaspoons Black Pepper; ⅛ teaspoons Hot Paprika Or Cayenne Pepper (optional; More Or Less To Taste); 1 whole Small Red Onion, Finely Diced; 1 whole Red Bell Pepper, Finely Diced; 1/4 cups Minced Fresh Parsley Leaves; 1 cup Lentils, Rinsed And Drained (cooked Or Canned); 1 cup Black Beans, Rinsed And Drained (cooked Or Canned)

Servings: persons

1/2 cups Pearl Barley
1/2 teaspoons Salt, Divided
1/2 cups Medium-ground Bulgur Wheat
2 Tablespoons Toasted Sesame Seeds
3 Tablespoons Canola Oil
1 Tablespoon Sesame Oil (or Canola Oil)
1/4 cups Lemon Juice
2 Tablespoons Rice Vinegar
2 Tablespoons Tamari Sauce Or Soy Sauce
2 teaspoons Maple Syrup
1 teaspoon Sweet Paprika
1/2 teaspoons Garlic Powder
1/4 teaspoons Black Pepper
⅛ teaspoons Hot Paprika Or Cayenne Pepper (optional; More Or Less To Taste)
1 whole Small Red Onion, Finely Diced
1 whole Red Bell Pepper, Finely Diced
1/4 cups Minced Fresh Parsley Leaves
1 cup Lentils, Rinsed And Drained (cooked Or Canned)
1 cup Black Beans, Rinsed And Drained (cooked Or Canned)

1
Put the barley and 1/4 teaspoon salt in a small-medium lidded saucepan with 1 1/2 cups hot water; cover, bring to a boil, then turn heat down to very low and simmer until the water is absorbed and the barley is tender, about 30 minutes, stirring occasionally.
2
Strain through a fine mesh sieve to remove any excess water, then cool and fluff.
3
While the barley cooks, soak the bulgur.
4
To do so, put the bulgur and the remaining 1/4 teaspoon salt in a medium bowl.
5
Add 1 cup boiling water, cover the bowl, and let it sit for 20 minutes.
6
Strain through a fine mesh sieve to remove any excess water, then cool and fluff.
7
In a large bowl, whisk together the sesame seeds, canola oil, sesame oil, lemon juice, rice vinegar, tamari sauce, maple syrup, sweet paprika, garlic powder, black pepper, and hot paprika (or cayenne).
8
Stir in the red onion, red bell pepper, parsley, lentils, black beans, barley, and bulgur.
9
Taste and season with additional salt and pepper as desired.
10
Refrigerate until serving.
11
Note: you can use honey instead if keeping it vegan isnt a concern.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cups Pearl Barley, 1/2 teaspoons Salt, Divided, 1/2 cups Medium-ground Bulgur Wheat, 2 Tablespoons Toasted Sesame Seeds, and more.

Yes, Bean & Barley Salad (Vegan) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bean & Barley Salad (Vegan)

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