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Barley Bean Salad with Cauliflower Rice
PLANT-BASED COOKING13Ingredients
50Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups barley (cooked according to package)
- 1/2 cup kidney beans (or pinto, drained and rinsed)
- 1 cup cauliflower (riced, see instructions below)
- 2 cups kale (chopped)
- 1/3 cup red onion (diced)
- 1/3 cup sun dried tomatoes (soaked in water to rehydrate)
- 1/2 cup Kalamata olives (seeded and cut in half)
- 1/2 cup nut (pistacios, or use your favorite, or seed)
- salt
- pepper
- 1/4 cup fresh lemon juice
- 2 Tbsp. rice vinegar (or white wine or champagne)
- 2 tsp. maple syrup
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium470mg20% |
| Potassium790mg23% |
| Protein15g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber17g68% |
| Sugars7g |
| Vitamin A60% |
| Vitamin C90% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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