Barley, Orange, and Garbanzo Bean Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (14. 5 oz. can) garbanzo beans | Drained and rinsed |
| 1 (14. 5 oz. can) pinto beans | Drained and rinsed |
| 2 cups uncooked barley | |
| 5 1/2 cups water | |
| 1/2 cup orange juice | |
| 2 cup orange pieces | Washed, peeled, and chopped |
| 2 cups fresh spinach | Washed, trimmed and chopped |
| 8 green onions with green tops | Washed, peeled and chopped |
| 1/4 cup red wine vinegar | |
| 1 teaspoon tarragon | |
| 2 Tablespoons olive oil | |
| 1 teaspoon salt | |
| 1/4 teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring barley and water to a boil in a saucepan. | |
| 2 | Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 30 to 45 minutes. | |
| 3 | In a small bowl whisk together dressing: orange juice, red wine vinegar, tarragon, olive oil, salt and pepper. Set aside. | |
| 4 | In a large bowl combine garbanzo beans, orange pieces, spinach, and green onions. | |
| 5 | Drizzle with dressing. Toss to coat. Add barley and Toss. | |
| 6 | Chill. |
