Warm Barley Salad
with Great Northern Beans, Avocado, and Burst Tomatoes
We love a good grain salad – it’s all about the mix-ins! Here, we’re tossing together creamy beans, silky avocado, and burst tomatoes for a mixture of colors and textures. Torn basil adds a touch of lemony freshness to the dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
½ ounce
Basil
1 unit
Avocado
1 can
Great Northern Beans
1 unit
Veggie Stock Concentrate
1 jar
Dijon Mustard
¾ cup
Pearl Barley
(Contains Wheat)
2 tablespoon
Balsamic Vinegar
4 ounce
Grape Tomatoes
Not included in your delivery
unit
Salt
unit
Pepper
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Cook the barley: Place the barley in a large pot of water with the stock concentrate and a large pinch of salt. Bring to a boil, then reduce to a simmer for about 25 minutes, until tender. Drain and set aside.
Prep the veggies: Wash and dry all produce. Meanwhile, halve the tomatoes. Drain and rinse the great northern beans. Halve, peel, and thinly slice the shallot. Pick the basil leaves off the stems.
Cook the tomatoes: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the tomatoes and cook, tossing for 4-5 minutes, 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 1 Tablespoon Dijon mustard and the balsamic vinegar. Slowly whisk in about 5 teaspoons olive oil. Season to taste with salt and pepper.
Toss and serve: Toss the vinaigrette into another large bowl with the drained barley, great northern beans, avocado, tomatoes, and shallot. Season with salt and pepper. Serve the warm barley salad, topped with the basil leaves, and enjoy!
