Nothing beats a dinner salad when the weather turns warmer. I try to have a few meals a week that don’t incorporate meat and bean salads are just the ticket I need. Not only are they protein packed with a rainbow of chopped vegetables but they also do double duty as tomorrow’s lunch, which we all know I love.
I had just a bit of barley left that I wanted to use up and I cooked it the day before so it was cool for my salad. Feel free to use any type of grain you may have kicking around.
Prep work is pretty simple.
Rinse off the beans…
…and chop up your veggies and fresh basil (which I’m also using for an amazing dish later this week…stay tuned).
Mix it all together with your cooked and cooled barley and top with the dressing.
The dressing for this particular bean salad is a creamy concoction flavoured with dill and garlic. I still have greek yogurt in the fridge from my lemon cupcakes that needs to be used up in the next week so into this dressing it went. Using my preferred method of mixing my dressings, I added all the ingredients into a small mason jar and shook.
Pour it over the other ingredients and give it all a good toss.
Deliciousness in a bowl! It was tasty and filling. A very satisfying meal. Both of them. Lunch and dinner:)
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- For the Salad:
- 1 can 19oz chickpeas
- 1 can 19oz cannellini beans
- 3/4 cup cooked barley use any grain you like
- 1/2 red pepper diced
- 1/2 cucumber diced
- 1/2 red onion diced
- 10 fresh basil leaves chopped
- For the Dressing:
- 3 tbsp olive oil
- 1 lemon juiced
- 2 tbsp greek yogurt
- 4 garlic cloves minced
- 1/4 tsp garlic powder
- 1/4 tsp dried dill
- sea salt & pepper
- Rinse beans
- In a large bowl mix together all salad ingredients
- In a small mason jar, shake together all dressing ingredients
- Pour dressing over the bean salad and toss well