Directions:
- Bring vegetable broth to a boil in a medium pot. Stir in barley.
- Cover and reduce heat; simmer 10 to 12 minutes or until tender. Meanwhile, place kidney beans, bell pepper, zucchini, almonds and scallions in a large salad bowl.
- Transfer cooked barley to colander and rinse with cold water (both to cool it down and to keep it from getting sticky).
- Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and salt and pepper to taste, and toss well. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.89 Kcal (1394 kJ) | ||
| Calories from fat | 175.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.54g | 30% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 657.64mg | 27% | |
| Potassium | 630.28mg | 13% | |
| Total Carbs | 33.52g | 11% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 6.24g | 25% | |
| Protein | 9.11g | 18% | |
| Vitamin C | 48.7mg | 81% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.5mg | 86% | |
| Calcium | 86.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 115.4 Kcal (483 kJ) | ||
| Calories from fat | 60.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 30% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 0% | |
| Sodium | 227.97mg | 27% | |
| Potassium | 218.49mg | 13% | |
| Total Carbs | 11.62g | 11% | |
| Sugars | 1.82g | 21% | |
| Dietary Fiber | 2.16g | 25% | |
| Protein | 3.16g | 18% | |
| Vitamin C | 16.9mg | 81% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.4mg | 86% | |
| Calcium | 29.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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