B-licious Black Bean, Beet and Barley Salad

The other day I whipped up this quick, tasty, and healthy summer salad. I brought it to lunch with me at work and a friend pointed out that a majority of the ingredients in this salad started with the letter b. She’s so wise!

I hadn’t actually noticed until she brought it up, but I thought I’d try to come up with a fun and fitting name for the recipe; hence “B”-licious Black Bean, Beet and Barley Salad!

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There are actually bell peppers in this dish as well. So many glorious foods that start with the letter b!

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It was such a beautiful magenta color that I could not help taking a million pictures of it. Close up!

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This salad was wonderful served chilled and kept well for the entire week. It even became more flavorful as time passed as the salad was able to soak up some of the dressing. Yum!

I highly recommend making this salad, especially as it is a recipe that is quick, tasty, healthy and can easily be doubled or tripled. It would be great for a fourth of July picnic!

B-licious Black Bean, Beet and Barley Salad

Serves 5

1 can black beans, drained and rinsed

1/4 cup garbanzo beans, drained and rinsed

1 can of sliced beets, unsalted

3/4 cup of dry barley

1/2 cup of chopped bell peppers

1/2 cup of dried cranberries

juice of one lime

chopped cilantro

1 tbsp ginger spread (like a ginger jam)

1 tbsp of water

To make this salad, start by cooking the barley according to packaged directions. I bought a little bag of barley from Trader Joe’s that only took 10 minutes to make. Score!

While the barley is cooking you can go ahead and chop the cilantro, and then add the black beans, garbanzo beans, beets, bell pepper and cranberries to a large mixing bowl.

When the barley is done, add it into the mixing bowl and stir all the ingredients.

Then combine the ginger spread and water in a small dish, just to get the consistency a bit thinner. Drizzle this dressing over the salad mix along with the juice of the lime. And stir again.

Now add in as much cilantro as you’d like, mix one final time, and then refrigerate for an hour before serving. Enjoy!

Beets are back,

Sydney

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