Green Bean, Barley and Feta Salad

green bean salad

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.




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