For my second submission to the Whip It Up challenge, I decided to make Barley & White Bean Salad with Parsley, Lemon, and Capers from Kalyn’s Kitchen.
I did change it a little bit, and I would like to refer to the changes I made as “Zan’s Lazy Way of Adapting Kalyn’s Recipe.” You see, Kalyn said to use a food processor to blend the parsley, capers, lemon juice, and garlic together. I own a food processor, but it’s buried in the back of a kitchen cabinet and I didn’t feel like getting everything out (and cleaning up the mess). So I put those ingredients in a bowl and smooshed them together with the back of a spoon while the barley was cooking.
I used Great Northern beans for the white beans, and left out the olive oil in the dressing. (I used a few extra teaspoons of lemon juice instead. I like lemon).
This was very easy to make, and it would have been really quick to put together (especially minus the food processor!), except the barley took about 45 minutes to cook. That wasn’t a big deal — I left it simmering on the stove and did something else in the meantime — but you might want to plan for that in advance if you want the prep to go faster.
How did it taste? Muy bueno! I put this together last night right around 11pm and couldn’t help tasting a few big spoonfuls before I put it in the fridge. I would definitely make it again.
Here’s my adapted version of Kalyn’s recipe. You can find the original here.
Barley & White Bean Salad with Parsley, Lemon, and Capers
3/4 cup barley
1 can white beans, rinsed and drained well
salt and fresh ground black pepper to taste
Dressing:
1 cup parsley leaves, packed
2 T capers
1 tsp. minced garlic
6 T lemon juice
Bring 4 cups of salted water to a boil, then add barley and simmer until it’s still slightly chewy, about 45 minutes. While barley cooks, drain beans into a colander placed in the sink and rinse with cold water until no more foam appears. Let beans drain well, then blot dry with paper towels. [I didn't blot mine. They were dry enough from being in the colander.]
Wash parsley and spin dry or blot dry with paper towels. Put parsley, capers, garlic and lemon juice in a bowl and smoosh together with a spoon. [You may use a food processor if you want everything smooth instead of chunky.]
When barley is done, drain well and transfer to large bowl. Add the beans and gently combine. Stir in parsley dressing, tossing so salad ingredients are all coated with dressing. (You may not need all the dressing, depending on how wet you prefer your salads.) Taste salad and season as desired with salt and fresh ground black pepper. Let come to room temperature and serve over lettuce and/or sliced tomatoes if desired.
Salad can be store in the refrigerator for a day or two, but let come to room temperature again before serving.
15 Comments
That looks good!
And to think food processors were invented to make our life easier, I am exactly like you: just the thought of having to un-burry it from the cabinet and having to wash it makes me use a good old spoon or fork!
Looks delicious! Thanks for the adapted recipe.
That sounds so good–I ADORE barley!
Looks like a risotto! But cold, obviously. I heartily endorse smooshing in all cooking escapades. Perhaps you should invent a culinary implement called a “SMOOSHER” and cash in?
TA x
I love the plate in the picture here!
(Is that an odd comment?)
Doesn’t look like something I would originally want to try, but the ingredients sound yummy. Perhaps I will venture out on a limb (per your recommendation) and check it out!
Have a great one!
~K
Reminds me of the Costa Rican rice and beans combo. I would totally be too lazy to dig out the food processor too:)
not only does that look absolutely delicious, i ADORE your plate.
i’m making that. tomorrow. it’s official.
hmmm.
I LOVE barley.
I dont like capers.
(ok Ive never had a caper).
My inlaws are coming—-Im all over this as the preparation is just my speed.
THANKS Z.
That looks GREAT! Definitely going to try it.
I love barley soup and have been meaning to cook it for the first time ever. But alas, this looks easier! Especially since it has capers.
Nothing at all wrong with your method! You need a cabinet like I have, corner of the counter and the food processor fits right in there and you just slide it out. I probably wouldn’t use mine as much if I didn’t have that cabinet. Glad you liked the salad.
I agree—the plate is beautiful!! (And the meal sounds wonderful, too!!!)
Barley is one of those things that I think I would really like if I gave it a shot, but I’ve never worked up the courage to just do it. This might be a good primer!
Yay! So glad you’re cooking, lady — this looks fab