Bean and Barley Salad
This high fiber salad is rich in iron & antioxidants!
Ingredients:
0.5 cup quick-cooking barley
8.0 ounce kidney beans rinsed and drained
7.5 ounce black beans rinsed and drained
5.5 ounce whole kernel corn
0.5 piece large sweet red pepper
3.0 piece green onions chopped
0.25 cup cilantro minced
0.5 cup olive oil for dressing
0.25 cup red wine vinegar for dressing
1.0 clove garlic minced for dressing
0.75 teaspoon chili powder for dressing
0.5 teaspoon salt for dressing
0.5 teaspoon ground cumin for dressing
0.25 teaspoon crushed red pepper flakes for dressing
0.25 teaspoon pepper for dressing
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BARLEY Stir fry | Healthy Complex Carb rich | Kravings
Pot Barley is healthy for you and a great variation to a fried rice. It’s tossed with sausage, bacon, chicken, potato, peppers and spinach and finished off with some soya sauce for that umami boost.
About KRAVINGS Food Adventures. Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.
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Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
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Ingredients
2 1/2 cups Pot Barley, soaked overnight and drained very well
1 potato diced in very small cubes
1 red onion finely chopped
3 – 4 sausages cut in small cubes
3 –4 rashers of bacon(I used Turkey) cut fine
1 green pepper cut into small dice
1 cup left over cooked chicken cut into small dice
2 cups fresh spinach roughly chopped
Salt
3 - 4 tbsps light soya sauce
Olive oil
Process
In a large non stick sauté pan, heat some Olive oil and cook the potatoes first till golden brown
Add the onion and sauté till golden brown and follow with the sausage and bacon
Add the cooked chicken and green pepper
Cook for without stirring about 3 – 4 minutes at a time so the ingredients get a nice dark colour at the bottom
Depending on the size of your sauté pan, either take everything out to sauté the barley or make a well in the centre and let the barley caramelize a little bit
Mix together well and add the spinach which will wilt and cook in a few minutes
Add the soya, toss and serve!
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Southwestern Three-Bean & Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
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Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
Bean and barley slow cooker stew - easy, healthy, vegan
Bean & Barley Slow Cooker Stew - This recipe is easy, healthy, versatile, and full of plant protein. Toss everything into the pot in the morning, set it to low and it's ready at dinner time. You can change up the veggies, beans, or seasoning to make it a completely different dish.
Recipe shown here:
Ingredients
2 cups cooked white beans
¾ cup dry pearled barley
1 14 oz can diced tomatoes
½ medium onion, finely diced
2 large carrots
3 ribs of celery
2 cloves garlic
4oz cremini mushrooms
4 cups low-sodium vegetable stock
1 bay leaf
2 tsp Italian herbs (parsley, oregano, basil, rosemary
1 tsp smoked paprika
1 tsp salt & pepper
6 cups spinach or another green
Optional toppings:
- Nutritional yeast or parmesan cheese (vegan or dairy)
- fresh parsley
-drizzle of balsamic vinegar
Large chop the carrots, celery & mushrooms. Finely dice the onion and mince the garlic. Drain (& rinse if using canned) beans. Add everything except the spinach, parmesan and balsamic to the slow cooker. Stir, cover, and let cook 4-5 hrs on high or 6 - 8 hours on low.
When barley is fluffy and carrots are tender, stew is cooked. Add the spinach and cook for 5 more minutes. Option to rough chop greens so they blend in more
To serve: Ladle stew into a bowl and sprinkle with a little parmesan, fresh parsley and a drizzle of balsamic vinegar. Store in the fridge for a week or the freezer for 6 months.
Options:
Add browned ground turkey or sausage. If using a cooked sausage, you can simply slice and add to the pot. If using raw meat of any kind, brown it before you add it to the slow cooker.
Use other vegetables - potatoes, sweet potatoes, green beans, corn, butternut squash, eggplant, peppers,
Change the spices - oregano, cumin, chili powder
or cumin, curry, turmeric, fennel, asheifotada coriander, and cardamom
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Quick Mexican Black Beans! An Easy, Healthy Recipe!
Try this delicious Quick Mexican Black Beans recipe! It is so easy to make and healthy too! You need only a few ingredients to make this recipe. There is a good chance you already have them in your panty. I think this is the easiest Black Bean recipe I have ever made. It is a perfect recipe if you are in a hurry or haven't been to the grocery store for a while.
In this cooking video Karen Breyer will show you step-by-step how to make this hearty, tasty black bean recipe. These Mexican Black Beans are perfect on rice or potatoes, in a burrito, tacos or tostada and even as a chip dip. I think you will be surprised how fast and easy this black bean recipe is. Watch this cooking video and make this easy, tasty Mexican Black Beans recipe today!
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PRINT RECIPE for Mexican Black Beans:
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RECIPE: Mexican Black Beans
INGREDIENTS:
1 teaspoon olive oil
2 - 3 teaspoons garlic, minced
3 - 4 teaspoons taco seasoning (or to taste)
1 teaspoon onion powder
2 15.5 ounce cans black beans, rinsed and drained
1 14.5 ounce can tomatoes, diced (with the juice)
1/4 - 1/2 teaspoon Kosher salt (or to taste)
1/4 cup cilantro, chopped (optional)
INSTRUCTIONS:
1: Heat olive oil in a large skillet over medium - low heat.
2: Add the garlic, taco seasoning and onion powder. Stir frequently for 1 - 2 minutes.
3: Stir in the tomatoes, black beans and salt. Increase the heat to medium. Simmer 7 - 10 minutes or until most of the liquid has evaporated. (Add a bit of water if the beans get too dry).
4: Remove from the heat. Top with cilantro and serve.
NOTES:
Adjust the seasonings to your taste. You can use another type of salt if you do not have Kosher salt.
For softer beans cook longer. Add a bit water if the beans get too dry.
I prefer the petite diced canned tomatoes.
These Mexican Black Beans are delicious served as a side dish, over rice or taco salad and in burritos, enchiladas or tacos.
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If you liked this delicious recipe, you may also like these easy, healthy recipes:
Taco Seasoning
Brazilian Black Beans and Corn
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