We take a short break this week from the drinks and sweets of the Half Pint Hacks to look at something very important: we all ought to cook extra beans or grains to add to the stash in your freezer for your “planned leftovers.” Because I already had barley and black beans packed away in the freezer, this salad was darned near instant. There’s just nothing like healthy fast food from your own kitchen! When you cook your own rather than go for canned beans, you have the luxury of flavor and nutrients from cooking them in broth. (You’ve probably heard me on that soap box before.)
This salad was inspired by Liz over at The Lemon Bowl. I went a slightly different direction than Liz because of what was and what was not available in my garden. You can do the same. The beans and barley make a fine foundation for culinary creativity.
These flavors are best at room temperature so let your beans and barley warm up a bit before putting the salad together. When serving the salad as a leftover, remove it from the refrigerator about an hour before serving. If you are brown bagging it, your salad should be just about the right temperature by noon.
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