Lemony Broccoli Barley and White Bean Salad
Bright, fresh, and packed with texture, this Lemony Broccoli Barley and White Bean Salad is a healthy, make-ahead favorite! Nutty barley, tender broccoli, and creamy white beans are tossed in a zesty lemon dressing for a protein-packed, fiber-rich salad that’s perfect for meal prep, easy lunches, or a light dinner.
Servings: 4
Ingredients
- Salt
- 1 cup pearl barley
- 1 can (15-ounce) cannellini beans (white kidney beans) or Great Northern beans, drained and rinsed
- 1 large bunch broccoli heads and tender stems coarsely chopped (reserve stems for another use)
- 1/2 small red onion cut into slivers
- 1/2 cup chopped fresh parsley plus more for garnish
- 1/2 cup coarsely chopped Kalamata olives
- 1/3 cup lemon juice
- 1/2 cup extra virgin olive oil
- 2 cloves garlic minced
- Freshly ground black pepper
Instructions
- Bring a saucepan of salted water to a boil. Add the barley and boil approximately 15-18 minutes or until barley is cooked but still al dente.
- Drain in a sieve and rinse with cold water. Drain again and set aside.
- Combine beans, broccoli, red onion, parsley and Kalamata olives in a mixing bowl. Add drained and cooled barley.
- Whisk together lemon juice, olive oil and garlic. Season to taste with salt and black pepper.
- Pour dressing over salad and mix well.
- Garnish with chopped parsley and serve immediately.
Notes
SUBSTITUTIONS:
- Can use brown rice, quinoa or farro in place of barley.
- Combine all ingredients in a bowl. Add dressing when ready to serve.
Nutrition
Serving: 1 | Calories: 506kcal | Carbohydrates: 53g | Protein: 10g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Sodium: 324mg | Potassium: 716mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1658IU | Vitamin C: 155mg | Calcium: 113mg | Iron: 3mg