Barley-Wax Bean Salad with Golden Beets & Heirloom Cucumbers

Barley-Wax Bean Salad

with Golden Beets & Heirloom Cucumbers

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Cucumber varieties fall into one of three categories—slicing, pickling, and burpless. These heirloom cucumbers are burpless, meaning they have thinner skin, contain almost no seeds, and are sweeter than other varieties. The particular variety in this recipe, also known as Korean cucumber, has bumpy skin and is both light and dark green in color.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Barley-Wax Bean Salad with Golden Beets & Heirloom Cucumbers
Title
  • 6 oz Wax Beans
  • 3 Tbsps Walnuts
  • 2 Heirloom Cucumbers
  • 1 Red Onion
  • 4 to 5 Golden Beets
  • ¾ cup Pearled Barley
  • 2 Tbsps White Wine Vinegar
  • 1 Tbsp Honey
  • 2 oz Pecorino Romano Cheese
Prepare your ingredients:
1 Prepare your ingredients:
Heat 2 medium pots of salted water to boiling on high. Wash and dry the fresh produce. Trim the stems off the wax beans. Roughly chop the walnuts. Peel and slice the cucumbers into rounds. Peel and slice half the red onion. (Save the other half for another use.)
Cook the beets:
2 Cook the beets:
Add the beets to one pot of boiling water. Cook 27 to 30 minutes, or until tender when pierced with a fork. Drain and rinse under cold water. With your fingers or a paper towel, peel the skins off the beets and remove their tops. Slice the beets in half lengthwise, then drizzle with a little olive oil and season with salt and pepper.
Cook the wax beans:
3 Cook the wax beans:
While the beets cook, add the wax beans to the other pot of boiling water. Cook 2 to 3 minutes, or until tender-crisp. Use a slotted spoon to transfer them to a bowl, leaving the boiling water in the pot.
Cook the barley:
4 Cook the barley:
Add the barley to the still boiling water used for the wax beans. Boil 20 to 25 minutes or until cooked through. Drain thoroughly.
Make the dressing:
5 Make the dressing:
While the barley and beets cook, make the dressing. In a small bowl combine the white wine vinegar and honey. Gradually whisk in enough olive oil to make a dressing. Season with salt and pepper to taste.
Assemble the salad:
6 Assemble the salad:
In a large bowl, combine the drained barley, wax beans, sliced onion, and cucumbers. Add a few spoonfuls of dressing (you may have extra dressing) and toss everything to coat. Divide the salad between 2 bowls or plates. Garnish each with half the beets and walnuts. Use a vegetable peeler to shave the Pecorino cheese over the top. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Heat 2 medium pots of salted water to boiling on high. Wash and dry the fresh produce. Trim the stems off the wax beans. Roughly chop the walnuts. Peel and slice the cucumbers into rounds. Peel and slice half the red onion. (Save the other half for another use.)
2 Cook the beets:
Add the beets to one pot of boiling water. Cook 27 to 30 minutes, or until tender when pierced with a fork. Drain and rinse under cold water. With your fingers or a paper towel, peel the skins off the beets and remove their tops. Slice the beets in half lengthwise, then drizzle with a little olive oil and season with salt and pepper.
Cook the beets:
Cook the wax beans:
3 Cook the wax beans:
While the beets cook, add the wax beans to the other pot of boiling water. Cook 2 to 3 minutes, or until tender-crisp. Use a slotted spoon to transfer them to a bowl, leaving the boiling water in the pot.
4 Cook the barley:
Add the barley to the still boiling water used for the wax beans. Boil 20 to 25 minutes or until cooked through. Drain thoroughly.
Cook the barley:
Make the dressing:
5 Make the dressing:
While the barley and beets cook, make the dressing. In a small bowl combine the white wine vinegar and honey. Gradually whisk in enough olive oil to make a dressing. Season with salt and pepper to taste.
6 Assemble the salad:
In a large bowl, combine the drained barley, wax beans, sliced onion, and cucumbers. Add a few spoonfuls of dressing (you may have extra dressing) and toss everything to coat. Divide the salad between 2 bowls or plates. Garnish each with half the beets and walnuts. Use a vegetable peeler to shave the Pecorino cheese over the top. Enjoy!
Assemble the salad:
Browse Steps
1 of 6