Barley Pesto Salad
This pesto salad recipe uses simple plant based ingredients and an oil-free dairy-free homemade pesto dressing to create the ultimate vegan dinner salad. This hearty salad is loaded with healthy whole grains and inexpensive vegetables. This barley pesto salad is: vegan, oil-free, refined sugar-free, and whole foods plant based!
Equipment
- 1 Pressure Cooker optional
Ingredients
For the Barley Salad:
- 1 cup pearled barley
- 1 15.4oz can cannellini beans
- 3 cucumbers
- 2 containers cherry tomatoes
- ½ red onion
- 1 can artichoke hearts
- 1 can black olives
For the Pesto:
- 1 cup basil
- ¼ cup walnuts
- 2 tablespoon nutritional yeast
- 3 cloves garlic
- 2 lemons
Instructions
- Begin by cooking your barley according to package instructions.
- While barley is cooking chop up your vegetables. Cut the cucumbers into half circles, the cherry tomatoes in half, and finely dice the red onion.
- Strain and rinse the beans, artichokes, and olives.
- Make the pesto by simply combining all pesto ingredients to a blender and blending until smooth.
- Once barley has cooked and cooled, add it and all ingredients together in a large bowl and toss with the pesto. Serve and enjoy!
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