Tuscan Bean Salad with Pesto and Barley Recipe
This vibrant Tuscan Bean Salad combines pearl barley, white beans, and chickpeas with a zesty pesto-lemon dressing and sun-dried tomatoes for a hearty and flavorful Mediterranean-inspired dish. It’s perfect as a light lunch or a wholesome side, featuring fresh herbs and a delicious tangy vinaigrette. Ready in just 25 minutes, this salad offers a nutritious, protein-packed, and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Vegetarian
Ingredients
Grains
- 1 cup pearl barley, rinsed and drained
Dressing
- 3 tablespoons pesto
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar, white wine vinegar, or champagne vinegar
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, grated or minced
- ¾ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly cracked black pepper
Salad Ingredients
- 2 (15oz) cans white beans such as cannellini beans or Great Northern, drained and rinsed
- 1 (15oz) can chickpeas, drained and rinsed
- 1/3 cup chopped sun-dried tomatoes packed in oil
- ½ of a small red onion, thinly sliced
- 2 tablespoons finely chopped fresh parsley (optional)
- 1 tablespoon finely chopped fresh basil (optional)
Instructions
- Cook the Barley: In a medium saucepan, combine the rinsed pearl barley with 2 cups of water. Bring it to a boil, then reduce the heat to a very low simmer. Cover the pan and let it cook for about 20 minutes until the barley is still slightly al dente. Remove from heat and let it stand covered for 2 to 3 minutes. Fluff with a fork and allow it to cool. To speed up cooling, spread the cooked barley thinly on a sheet pan.
- Prepare the Dressing: In a large mixing bowl, whisk together the pesto, lemon juice, chosen vinegar, extra virgin olive oil, grated garlic, kosher salt, and freshly cracked black pepper until well combined to create a vibrant, flavorful dressing.
- Combine Salad Ingredients: Add the drained and rinsed white beans, chickpeas, chopped sun-dried tomatoes, and thinly sliced red onion to the dressing in the mixing bowl. Toss gently to coat all ingredients evenly with the pesto dressing. Taste the salad and adjust the seasoning by adding more salt or pepper if needed.
- Serve: Transfer the tossed salad to a serving bowl or platter. Garnish with freshly chopped parsley and basil if desired, and serve. This salad is delicious served chilled or at room temperature.
Notes
- Sun-dried tomatoes packed in oil add richness and depth; if using dry-packed, rehydrate them in warm water before chopping.
- Thinly sliced red onion adds a mild sharpness; soaking in cold water for 10 minutes can mellow their bite if preferred.
- Feel free to substitute pearl barley with farro or other chewy whole grains if desired.
- This salad stores well in the refrigerator for up to 3 days and flavors improve as it rests.
