Saturday, June 13, 2009

Healthy Barley, Roast Veggie, and Bean Summer Salad

1 can white beans, any kind, rinsed and drained.

1/2 c barley cooked - Bring 1 1/2 cups water to a boil, reduce to simmer, add barley, and simmer covered for 40 minutes. Drain and cool.

4 cloves garlic
1 head of broccoli divided into florets
1 sweet vidalia onion cut into 1" pieces
3-4 ripe tomatoes quarted and sqeezed (just to get some of the water out)
olive oil, salt, pepper

1 1/2 t Dijon or spicy mustard
1 T red wine vinegar
1 t lemon juice
2 T olive oil

While barley is cooking, toss veggies with olive oil, a little salt, and pepper and put in a pan or roasting dish in a 425 degree oven for about 20-25 minutes just till broccoli starts to brown.

Mix roast veggies, barley, and beans together.

To make dressing, mix mustard, vinegar, and lemon juice. Then whisk in olive oil. Make sure you like the taste and dump over the salad. If you want it simpler, you can use balsamic vinegar and olive oil instead. Very healthy and a good vegetarian meal too.



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