Barley and Black Bean Salad With Pickled Vegetables
Directions
Step 1
In a medium bowl or a 2-cup jar, whisk together the vinegar, water, 2 teaspoons of the honey and 1/4 teaspoon of the salt until the honey dissolves. Add the onion and radishes and marinate for 20 minutes at room temperature, or cover and refrigerate the dressing until needed.
Step 2
In a small bowl, whisk together the oil, lemon juice, the remaining 1 teaspoon of honey, the remaining 1/4 teaspoon of salt and the pepper until emulsified.
Step 3
In a large bowl, combine the barley, beans, cabbage, tomatoes and cucumber. Drain the onions and radishes (keep the vinegar mixture in the refrigerator for another use, if you like), and transfer to the bowl with the barley. Add the dressing and gently toss to combine. Taste, and season with additional salt, if desired. Top with slices of avocado and serve.
Substitutions
Barley >> freekeh, farro, brown rice or another hearty cooked grain of your choice.
White wine vinegar >> rice vinegar.
Honey >> maple syrup or agave.
Red cabbage >> green or napa cabbage.
Canned black beans >> home-cooked black beans.
Notes
To cook the barley, bring a small pot of lightly salted water to a boil, add 3/4 cup barley and cook according to the package instructions until tender. Drain, and let cool completely before using.