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French Barley Salad
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French Barley Salad Recipe

You will find whole grains, fresh vegetables, and a deliciously easy vinaigrette in this French Barley Salad.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Side Dish
Cuisine: American, French
Diet: Diabetic, Vegan, Vegetarian
Keyword: barley, green beans and mushroom salad, French Barley Salad
Servings: 6
Calories: 266kcal
Author: Kathy Owen

Ingredients

Salad

  • ½ cup pearled barley
  • 2 cups water
  • 1 cup white mushrooms quartered
  • 1 cup peeled diced carrots, cooked crisp
  • 1 cup cut green beans trimmed, halved and cooked crisp
  • 1 cup diced red or yellow bell peppers
  • ½ cup fresh parsley chopped
  • 2 teaspoons walnut oil or olive oil or canola oil
  • ⅔ cup chopped walnuts

Dressing

  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 2 garlic cloves minced
  • ½ teaspoon Dijon mustard
  • 1 ½ teaspoons dried dill or 1 tablespoon chopped fresh dill
  • 1 teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  • In a small heavy sauce pan on low heat, roast the barley until fragrant and beginning to brown.
  • Add the water, cover, and bring to a boil.
  • Reduce the heat and cook over low heat until the water is absorbed and the barley is soft, about 40 minutes.
  • While the barley is cooking, whisk together all of the dressing ingredients and pour ½ the dressing over the mushrooms.
  • Set mushrooms aside and allow to marinate for a few minutes.
  • Blanch the carrots in boiling water about one minute.
  • Drain and set aside to cool.
  • Blanch the green beans in boiling water for about 3 minutes.
  • Drain and set aside to cool.
  • Mix the carrots, green beans, diced bell pepper, and parsley.
  • Add the marinated mushrooms to the carrot mixture and mix.
  • In a skillet heat the oil and saute the walnuts until they are coated and starting to turn brown. Don't let them burn!
  • Remove walnuts from heat and let cool.
  • When the barley is tender, drain it in a colander.
  • Add the drained barley and the remaining dressing to the bowl of vegetables and mix well.
  • Allow the salad to sit for at least 30 minutes before serving.
  • Just before serving, toss the walnuts into the salad and mix.

Nutrition

Calories: 266kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 419mg | Potassium: 366mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4911IU | Vitamin C: 47mg | Calcium: 51mg | Iron: 2mg