Summer Pearl Barley Salad – a delicious recipe with barley, Barley, Water, salad, handful cherry tomatoes, Black olives. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Rinse the barley thoroughly to remove dirt. In a small saucepan, place the barley and water. Cover and cook on low heat until most of the water has been absorbed (about 20-25 mins).
2
While waiting for your barley, slice up your cherry tomatoes and olives. Be sure to visit your barley occasionally and give them a little stir to make sure they don't stick to the bottom of the pan.
3
For the dressing: mix 1 tablespoon hummus (more or less if preferred) with 2 tsp lime juice.
4
Drain the cooked barley with a colander. If you don't fancy your barley to be gooey, run the barley under cold water and drain.
5
Add the drained barley to your dressing and toss. Mix in tomatoes and olives. Taste and adjust dressing, add salt and pepper to taste.
6
The salad keeps well in a tupperware in the fridge for 2-3 days. When ready to serve, add a handful of almonds for a bit of crunch and sweetness. Serve with roasted barley tea.
26
kcal
Calories
2
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: To cook the barley, 1/2 cup Pearl Barley, 2 cups Water, For the salad, and more.
Yes, Summer Pearl Barley Salad 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.
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