Sun-Dried Tomato, Bean, and Barley Salad

Name: Sun-Dried Tomato, Bean, and Barley Salad
Yield: Makes 6 cups (1.5 l)
Ingredients: 2 cloves garlic, crushed; ½ cup (125 ml) chopped fresh basil or parsley, lightly packed; 3 tablespoons (45 ml) lemon juice; ¼ cup (60 ml) sunflower or pumpkin seeds; 3 tablespoons (45 ml) balsamic vinegar; 1 cup (250 ml) cooked or canned black, red, or adzuki beans, drained and rinsed; ½ cup (125 ml) sun-dried tomatoes; 2 cups (500 ml) cooked barley (any kind), cooled and rinsed; ½ cup (125 ml) boiling water; 2 cups (500 ml) finely chopped arugula or other greens, lightly packed; 2 teaspoons (10 ml) tamari; ⅛ teaspoon (0.5 ml) ground black pepper; 1 fresh tomato, diced, or 1 cup (250 ml) halved cherry tomatoes

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Sun-dried tomatoes add tang and color to this hearty salad. Arugula has a strong flavor that many people adore, but if you don’t care for it, try baby kale, bok choy, spinach, or a mix of other greens instead.

Ingredients

½ cup (125 ml) sun-dried tomatoes
½ cup (125

Vegan
Gluten-free

Method

Put the sun-dried tomatoes in a small heatproof bowl. Add the boiling water and let the tomatoes soak until soft, about 20 minutes. Drain, chop, and transfer to a medium bowl. Add the barley, arugula, beans, fresh tomato, basil, and garlic and stir to combine. Add the sunflower seeds, lemon juice, vinegar, tamari, and pepper and gently toss with a fork until well distributed. Stored in a sealed