Recipe courtesy of Pulses.org
This salad is great with multiple pulses, but if you only have one kind, simply substitute it, and the recipe will still work well.
The Great Canadian Salad
This salad is great with multiple pulses, but if you only have one kind simply substitute and the recipe will still work well.
Print
Pin
Email
Share
Servings: 4 servings
Ingredients
Salad:
- 1 cup cooked black beans
- 1 cup cooked green lentils
- 1 cup cooked chickpeas
- 1 1/2 cups cooked pearl barley
- 2 cups baby arugula (or spinach)
- 1 1/2 cups diced red bell pepper (approx. 1 whole pepper)
- 1/2 cup dried cranberries, chopped
- 2 Tbsp finely sliced green onion (approx. 1 whole onion)
Vinaigrette:
- 1/4 cup apple cider vinegar
- 1/4 cup canola oil
- 1 Tbsp whole grain mustard
- salt and black pepper to taste
- 2 Tbsp maple syrup
Garnish (optional):
- 1/4 cup toasted sunflower seeds
Instructions
- Toss prepared pulses, barley, arugula, pepper, cranberries and onion together in a large bowl.
- Whisk all vinaigrette ingredients in a small bowl until fully combined.
- Toss the prepared vinaigrette with the salad. Season with salt and ground black pepper to taste. Garnish with toasted sunflower seeds and enjoy!
Notes
Chef’s notes: this salad is great with multiple pulses, but if you only have one kind simply substitute and the recipe will still work well. The pulses and barley absorb much of the vinaigrette. Taste and season the salad accordingly with cider vinegar and salt & pepper before serving.
Nutrition Facts
The Great Canadian Salad
Serving Size
1 cup
Amount per Serving
Calories
261
% Daily Value*
Fat
10
g
15
%
Sodium
274
mg
12
%
Carbohydrates
35
g
12
%
Fiber
8
g
33
%
Sugar
11
g
12
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
It’s All About Chemicals