Barley and Kale Salad
Ingredients
- 2 tbsps (2g) Cilantro (chopped) - About 1 small-sized bunch
- 1 cup (171g) Pinto Beans (cooked, drained and rinsed) - About ¾ of a 15-ounce can
- 1 cup (157g) Barley (hulled, cooked) - Available in 15-ounce bags
- 8 cups (168g) Kale Leaves (chopped) - Available in 12-ounce bags
- 2 cups (298g) Yellow Bell Pepper (chopped) - About 2 ½ medium-sized peppers
- 2 cups (360g) Cherry Tomatoes (halved) - About 21 cherry tomatoes
- 1 cup (110g) Carrot (grated) - About 1 ½ large-sized carrots
- ½ cup (121g) Lime Juice - Juice from 2 ¾ Limes, zested
- 1 tsp (3g) Chili Powder - Available in spice jars
Instructions
- Cook the barley according to package directions.
- Mix the cilantro and pinto beans with the cooked barley.
- Prepare the kale, bell pepper, tomatoes, and carrots.
- Prepare the dressing by mixing the lime juice, half of the lime zest, and the chili powder. Set aside.
- In a large serving bowl, layer the chopped kale on the bottom. Arrange the carrots, tomatoes, and bell pepper in sections on top, leaving space for the barley mixture.
- Spoon the barley mixture into its own section on top of the kale.
- Drizzle the lime dressing over the salad and sprinkle with the remaining lime zest.
- Serve and enjoy!
Notes
- Additional Spices: Alternate spices include sumac, cumin, or curry powder.
Nutrition
Calories: 365kcalCarbohydrates: 77gProtein: 16gFat: 3.1gFiber: 20g