½ cup (125 mL) slivered almonds
2 cups (500 mL) vegetable broth
1 cup (250 mL) pot or pearl barley
1 (398 mL) can kidney beans, drained and rinsed
1 large red bell pepper, diced
¾ cup (175 mL) diced zucchini
1/3 cup (75 mL) diced green onions
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
On an ungreased baking pan, spread almonds evenly. Bake at 350⁰F (180⁰C) for 10 minutes or until golden brown, stirring once or twice to ensure even browning.
In a medium saucepan, bring vegetable broth to a boil and stir in barley. Reduce heat to simmer, cover and cook for 30 minutes; drain and cool.
In a large salad bowl, place drained kidney beans, diced pepper, zucchini, green onions and cooled barley. Blend oil, vinegar, salt and pepper and drizzle over salad; toss well. Garnish with toasted almonds.
Makes 8 servings.
Nutritional Information (per serving):
Protein: 7 g
Carbohydrate: 31 g
Fibre: 8 g
Sugars: 3 g
Fat: 7 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 440 mg
Potassium: 206 mg