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French Recipes
Warm Barley Salad

Warm Barley Salad

with Butter Beans, Avocado, and Burst Tomatoes

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We love a good grain salad – it’s all about the mix-ins! Here, we’re tossing together creamy butter beans, silky avocado, and burst tomatoes for a mixture of colours and textures. Torn basil adds a touch of lemony freshness to the dish.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Pearled Barley


170 g

Cherry Tomatoes

7 g


1 unit


1 can

Butter Beans

1 unit

Vegetable Broth Concentrate

2 tbsp

Balsamic Vinegar


1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 unit


Not included in your delivery







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat25 g
Saturated Fat3 g
Carbohydrate81 g
Sugar6 g
Dietary Fiber21 g
Protein19 g
Sodium780 mg
Instructionsarrow up iconarrow up icon
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Cook the barley
Cook the barley

Cook the barley: Place the barley in a large pot of salted water with the broth concentrate. Bring to a boil, then reduce to a simmer for about 25 min, until tender. Drain and set aside.

Prep the veggies
Prep the veggies

Prep: Meanwhile, wash and dry all produce. Halve the tomatoes. Drain and rinse the beans. Halve, peel, and thinly slice the shallot. Finely chop the basil leaves.


Cook the tomatoes: Heat a drizzle of oil in a large pan over medium-high heat. Add the tomatoes and cook, tossing for 4-5 min, until softened. Set aside.

Prep the avocado
Prep the avocado

Prep the avocado: Halve, pit, and scoop out the avocado flesh with a spoon. Thinly slice the avocado.


Make the vinaigrette: In a large bowl, whisk together the Dijon mustard and the balsamic vinegar. Slowly whisk in a drizzle of oil. Season to taste with salt and pepper.

Dress the barley
Dress the barley

Finish and serve: Add the barley, beans, avocado, tomatoes, and shallot into the dressing. Season with salt and pepper. Serve the warm barley salad, sprinkle with the basil leaves, and enjoy!