Barley and White Bean Salad with Parsley, Lemon, and Capers

KALYN'S KITCHEN(2)
Jen Weijer: "Great. Just a few changes based on what I had on…" Read More
9Ingredients
40Minutes
460Calories

Ingredients
US|METRIC

  • 1 1/2 cups pearl barley
  • 2 cans white beans (rinsed and drained well, I used Cannelini beans)
  • salt
  • ground black pepper
  • 1 1/2 cups parsley leaves (packed, I used curly parsley, but you can use either type. You can use the thinner parts of the stems, but break off the thick ends.)
  • 2 tablespoons capers
  • 1 teaspoon minced garlic
  • 6 tablespoons olive oil
  • 3 tablespoons lemon juice

NutritionView more

460Calories
Sodium14% DV340mg
Fat32% DV21g
Protein16% DV8g
Carbs20% DV61g
Fiber52% DV13g
Calories460Calories from Fat190
% DAILY VALUE
Total Fat21g32%
Saturated Fat3g15%
Trans Fat
Cholesterol
Sodium340mg14%
Potassium350mg10%
Protein8g16%
Calories from Fat190
% DAILY VALUE
Total Carbohydrate61g20%
Dietary Fiber13g52%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

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Jen Weijer 29 Jun 2018
Great. Just a few changes based on what I had on hand. Made a mixture of parsley, rosemary, thyme, and a bit of arugula as I didn’t have a large amount of parsley. Otherwise, followed the recipe.
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Robyn R. 18 Feb 2016
Top notch recipe. I like to sprinkle a few extra whole capers on top. This is a great side for summer when grilling or whatnot. I've also made it with wheat berries in place of pearl barley and that is equally yummy.