Warm Barley Salad
with Butter Beans, Avocado, and Burst Tomatoes
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
¾ tasse(s)
Pearl barley
(Contient: Blé)
170 g
Tomates cerises
7 g
Basilic
1 pièce(s)
Avocat
1 boîte(s)
Fèves de Lima
1 pièce(s)
Concentré de bouillon de légumes
2 cs
Vinaigre balsamique
(Contient: Sulfites)
1 cs
Moutarde de Dijon
(Contient: Sulfites, Moutarde)
1 pièce(s)
Échalote
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Instructions
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: 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: 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.
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!
