Barley, Butternut, and Black Bean Salad
This became an instant favorite the first time we tried it. It's not exactly a salad because it is served hot, but you can eat it cold the next day, too! The original recipe was printed in "Prevention" magazine, but we have changed it to suit our style. Be sure to wash the leeks thoroughly, as they can have a lot of dirt inside.
1 cup barley
3 Tablespoons (or less) olive oil or Enova brand oil
2 leeks, white and light green parts only, thinly sliced
2 cups chopped butternut squash
¼ cup water
3 Tablespoons chopped fresh parsley
1 ¼ cup cooked black beans OR 1 can (15oz) black beans, rinsed & drained
½ teaspoon salt
2 Tablespoons lemon juice
¼ teaspoon freshly ground black pepper
Grated lemon rind for garnish
Cook barley per package directions; set aside. Heat 2 Tablespoons of the oil in large nonstick skillet over medium-high heat. Add leeks and squash and cook, tossing or stirring, until slightly softened and lightly browned, about 10 minutes. Add water and 1 ½ Tablespoons of the parsley and cook 2 to 3 minutes longer. Transfer vegetables to a large bowl. Add barley, black beans, salt, and the remaining 1 Tablespoon olive oil and 1 ½ Tablespoons parsley. Stir to combine. Season with lemon juice and pepper, and garnish with lemon rind.
Makes 6 servings.
Per serving: 264 calories, 7g protein, 44g carb, 7g fat, 1g sat fat, 0mg cholesterol, 9g fiber, 204mg sodium
% Calories: 11% protein, 25% fat, 64% carbohydrate