Bean and Barley Greek Salad

Recipe details

Servings: 4
Time: Under 1 hour

Adding beans and grain to a classic Greek salad turns it into a hearty one-dish meal that includes all the fresh flavour of Canadian Feta.

Ingredients

  • 1/2 cup (125 mL) pearl barley
  • 1 can (540 mL) black, red, white or lima beans , no salt added
  • 1 cup (250 mL) cucumber, cut in half lengthwise, then sliced
  • 1 cup (250 mL) bell pepper, your choice, diced
  • 1/2 cup (125 mL) red onion, diced
  • 1/2 cup (125 mL) kalamata olives packed in oil , sliced, drained, reserving 3 tbsp (45 mL) of oil
  • 1/4 cup (60 mL) lemon juice
  • 1/4 cup (60 mL) fresh parsley, chopped
  • 1 tbsp (15 mL) dried oregano
  • 3 1/2 oz (100 g) Canadian Feta, coarsely crumbled
  • Freshly ground pepper

Directions

  1. In a saucepan, bring 6 cups (1.5 L) of water to a boil and cook barley for approximately 20 minutes or until tender. Drain, cool under cold water, then drain again.
  2. In a large bowl, mix barley, beans, vegetables and olives.
  3. In another bowl, whisk reserved oil with lemon juice. Add herbs, Feta and pepper and pour over salad. Mix well and serve.



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Bean and Barley Greek Salad

Dairy Farmers of Canada

Nutrition Information

per serving

Calories 411
Protein 15 g
Carbohydrate 49 g
Fat 18 g
Fibre 12.7 g
Sodium 373 mg
Calcium 202 mg