White Bean Barley Bowl

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Ingredients

• 1 cup (100 grams) uncooked pearled barley
• 1 (15 ounce or 425 grams) can (about 1 ¾ cups) low-sodium vegetable broth
• ¾ cup water
• 1 ½ cups (120 grams) fresh or frozen corn kernels, thawed
• 1 (15 ounce or 425 grams) can white beans
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil
• ¼ cup (40 grams) minced red onion
• ¼ cup (3 grams) chopped fresh dill
• Salt and freshly ground pepper to taste

Directions

1. Thaw the frozen corn kernels in the microwave. Set aside.
2. In a small saucepan, add the barley, broth and water. Cover and bring to a boil over high heat. When the pot starts to boil, reduce the heat to low, and cook, covered, for 20 to 25 minutes until barley is tender.
3. Rinse the white beans under running water to remove excess sodium. Set aside.
4. In a separate bowl, add the barley with vinegar, lemon juice, olive oil, red onion and dill. Mix to combine then add the corn and white beans. Season with salt and pepper to taste.
5. Garnish with dill and serve warm or at room temperature.

NOTE: You can make this dish ahead of time, store in the fridge, and reheat for lunch (or just eat it chilled).

Source: White Bean Barley Bowl – MyFitnessPal

Image Credit: White Bean Barley Bowl

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