Take a 1-min quiz to get a meal & workout plan Male Female

Pearl Barley Salad With Edamame Beans, Sweet Peppers, Cherry Tomatoes and Lemon Dressing

45 min Lactose free Lunch Dairy freeHigh proteinLactose free
643
Calories
30g
Protein
35g
Fat
52g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Salt - 0.3 g (1 pinch)
  • Olive oil - 15 ml (1 tbsp)
  • Cherry tomato - 140 g (1 cup)
  • Pepper - 0.3 g (1 pinch)
  • Lemon juice - 10 ml (2 tsp)
  • Fresh parsley, chopped - 5 g (1 tbsp)
  • Edamame bean - 180 g
  • Pearl barley - 140 g
  • Spring onion - 15 g (1 pcs)

How to make:

  1. Cook the pearl barley in plenty of salted water for approximately 20-25 minutes, or until tender
  2. Drain the edamame beans if using canned, or thaw if using frozen
  3. Chop the sweet peppers, slice the cherry tomatoes in half, finely chop the spring onion and parsley
  4. In a small bowl combine the lemon juice, olive oil and salt and pepper and mix
  5. Combine all ingredients in a serving bowl, pour over the dressing and serve
Share

More recipes for you