Meal 2
Barley and Black Bean Salad with Seared Steaks Makes 4 servings
Stretch your steaks and get plenty of protein and fiber from the beans and barley, which make a perfect bed for the seared beef. 11/2 11/2 1 1/2 1/2 2
cups barley cups shredded carrot 15-ounce can black beans, rinsed and drained cup fresh parsley, chopped cup vinaigrette (reserve from mixed-greens salad recipe) seared steaks, sliced thinly (reserved from steak recipe)
1. In a 2-quart saucepan with a tight-fitting lid, bring 2½ cups water to a boil. Stir in barley, cover and reduce heat to low. Cook 30 minutes, until water is absorbed. Remove from heat and let cool uncovered. Reserve 1 cup barley and store in a tightly covered container in the refrigerator for burger recipe. 2. Transfer remaining barley to a large bowl; add carrot, beans, parsley and vinaigrette, and toss to mix. Portion onto four plates and top with steak slices. Drizzle with any remaining steak juices and serve.
spring 2016 real food 25