1/2 cup pearled barley
1 tablespoon grated lime zest
3 tablespoons lime juice
1 tablespoon Miracle Whip
1 teaspoon dijon mustard
6 tablespoons avocado oil
Salt and pepper to taste
1- 12-ounce package broccoli florets
1/2 of a large red pepper sliced
1 -15 ounce can cannellini beans, drained
2 tablespoons panko breadcrumbs
1 teaspoon butter
Sliced green onions for garnish
Cook barley according to package directions. Then drain and rinse in cold water and set aside.
Whisk the lime juice, Miracle Whip, dijon, and 5 tablespoons of the oil until emulsified either by hand or in a blender.
Preheat oven to 400 degrees.
Place broccoli florets and red pepper slices in a large Ziploc bag. Season with salt and pepper. Toss to coat vegetables with oil.
Place oil-coated vegetables on a baking sheet in a single layer and place in preheated oven. Roast until tender crisp about 15 – 20 minutes.
In a small skillet melt butter and add panko crumbs. Toast until crumbs are golden brown, set aside.
To make the salad:
In a large serving bowl place roasted vegetable mixture, drained cannellini beans, reserved barley, and half of the dressing. Toss to coat, adjust seasonings.
Garnish salad with sliced green onions and toasted panko crumbs. Serve with remaining dressing.
Keywords: broccoli, red pepper, barley, dijon, lime, salad, good for you