Serves 4 to 6 as a main course, 6 to 8 as a side
Layering all the colorful ingredients of this salad separately in a glass bowl makes for a beautiful presentation.
1/2 cup lightly packed basil leaves
1/2 cup lightly packed parsley leaves
1/2 cup finely chopped kale (about 1 large leaf)
3 cloves roasted garlic (about 2 teaspoons)
1/2 cup walnut halves
3 tablespoons white wine vinegar
1 tablespoon honey
1/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
3/4 cup pearl barley
1 (15-ounce) can no-salt added pinto beans, drained
2 tomatoes, diced
1 avocado, diced
Kernels from 1 ear sweet corn or 2/3 cup thawed frozen corn
To make the herb pesto, combine basil, parsley, kale, garlic, walnut, vinegar, honey, salt and pepper in a food processor. Add 1 tablespoon water and blend until smooth. Cover and refrigerate.
To make the salad, bring 2 cups water to boil in a medium saucepan. Stir in barley, lower heat and simmer, covered, until barley is tender and most of the water has evaporated, about 35 minutes. Remove from heat and let sit, covered 5 minutes. Transfer to a medium bowl and cool.
In a large (2-quart) bowl, preferably glass, layer barley, beans, tomatoes, avocado and corn. Top with pesto. Toss at the table and serve.
Per Serving: 360 calories (130 from fat), 14g total fat, 1.5g saturated fat, 140mg sodium, 50gcarbohydrates, (13 g dietary fiber, 8g sugar), 12g protein.
Thank you Whole Foods