Green bean, Barley and Feta Salad
Working a full-time job means it’s sometimes hard to make a home cooked meal during the week. When you do find a little bit of time, all you want to do is make a quick meal that is still delicious and full of flavor. So the other night I made a green bean, barely and feta salad with a simple pan seared salmon seasoned with garlic, cumin, and red pepper flakes.
Green Bean, Barley, and Feta Salad
- 8 oz green beans, halved crosswise
- Kosher salt
- 1 cup pearled, hulled, or hull-less barely
- 1 tsp olive oil
- ¼ cup raw sunflower seeds
- 4 oz low fat crumbled feta
- 2 tbsp chopped fresh dill
- 2 tbsp fresh lemon juice
- 2 tbsp Toasted Spice Vinaigrette
Toasted Spice Vinaigrette
- 1 tsp. coriander seeds
- 1 tsp cumin seeds
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Kosher salt and pepper to taste
For the vinaigrette, toast the spice seeds in a dry pan over medium heat until fragrant, about three minutes. Let cool then grind. In a bowl, combine the spices, olive oil, vinegar, mustard and salt and pepper and whisk until well mixed.
Bring a large pot of water to a boil. Add some salt and the green beans to the boiling water and cook until tender but still crispy, about three minutes. Using a slotted spoon transfer the beans to a large bowl with ice water.
Return the water to a boil, add the barley and cook until tender, about twenty minutes. Drain and allow to cool on a baking sheet lined with parchment paper.
Heat oil in a small skillet over medium heat. Cook the sunflower seeds until golden brown. Let the seeds cool.
In a large salad bowl, toss the beans, barley, sunflower seeds, feta, dill, lemon juice and vinaigrette until everything is coated.