HEINZ Beans Canada: Summertime Bean Salad

Quick Select

Summertime Bean Salad

Prep time: 10 minutes
Cooking time: 0

Nutritional Information

Per serving: 153 Calories, 3.1 g protein, 7.7 g fat, 18.2 g carbohydrate, 2.8 g fibre, 132 mg sodium. Excellent source of vitamin C (28% DV).


2 cups (500 mL)	cooked pot barley or whole wheat couscous
1 can (14 oz/398 mL)	HEINZ^® Light Red Kidney Beans, drained and rinsed
½ cup (125 mL)	each chopped celery, chopped sweet orange pepper, and corn kernels
¼ cup (50 mL)	finely chopped red onion
¼ cup (50 mL)	chopped fresh parsley
4 tsp (20 mL)	chopped fresh tarragon
¼ cup (50 mL)	HEINZ^® Cider Vinegar
2 tsp (10 mL)	liquid honey
1 tsp (5 mL)	HEINZ^® Mustard
½ tsp (2 mL)	pepper
¼ tsp (1 mL)	salt
1/3 cup (75 mL)	canola oil
1 tbsp (15 mL)	lemon juice

Rinse the cooked barley under cold running water to loosen grains, drain well. Stir the barley, kidney beans, celery, sweet orange pepper, corn, red onion, parsley and tarragon in a large bowl.

Whisk the vinegar with the honey, mustard, pepper and salt. Whisking constantly, drizzle in the oil. Pour over the salad and toss to combine. Let stand for at least 15 minutes (or up to 2 days in the refrigerator) before serving. Stir in the lemon juice just before serving.

Makes 8 to 10 servings.

For a simple way to prepare pot barley, simply cover 1 cup
(250 mL) of barley with 3 ½ cups (875 mL) water. Bring to a boil, cover and cook on low for 45 minutes or until the water is absorbed and the grain tender.

For a whole grain variation, substitute 2 cups (500 mL) of cooked brown rice, wheat berries or kasha for the pot barley or couscous.