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Barley-Wax Bean Salad
with Golden Beets & Heirloom Cucumbers
Wellness at Blue Apron
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Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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- Est. Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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6 oz Wax Beans
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3 Tbsps Walnuts
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2 Heirloom Cucumbers
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1 Red Onion
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4 to 5 Golden Beets
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¾ cup Pearled Barley
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2 Tbsps White Wine Vinegar
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1 Tbsp Honey
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2 oz Pecorino Romano Cheese
tried-and-true
kitchen tools
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
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