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Black Nile Barley Salad with Cattle Beans Tomatoes, Feta, and Green Goddess Dressing

We are thrilled and inspired everyday by our local partners. The Maine Grains story is one we love talking about. They turned an old jailhouse into a gristmill, creating jobs, and a healthier local economy in small-town Skowhegan, Maine. Their traditional stone milling process ensures nutrient-packed products that are full of flavor and perfect for natural fermentation baking and cooking. They also won the Good Food awards!

Look past the 7 layer dip, and chili and make something different using this recipe from Elizabeth, and some of Maine Grains truly unique beans!


  • 1 cup of Maine Grains Pearled Black Nile Barley, cooked (Rinse barley in a colander and simmer for 20 minutes in 2 cups of water)
  • 1/2 cup of Maine Grains Jacob’s Cattle Beans, cooked (Soak beans over night in salted water, cover with fresh water and simmer until done)
  • 4 cups of baby arugula
  • 2 cups of heirloom cherry tomatoes, halved
  • Approximately 1/4 cup of feta cheese

Green Goddess Dressing

  • 1/2 c. Sophia’s Homemade Greek 0% fat plain Greek yogurt
  • 1/2 c. Cabot sour cream
  • Juice from half a lemon (more, as needed)
  • 1/2 c. green onions
  • 1/4 c. fresh basil
  • 1/4 c. fresh parsley
  • 2 TSP fresh dill
  • 2 gloves of garlic
  • Salt and pepper, to taste


  1. While barley and beans are still warm, divide between two bowls and top with arugula, tomatoes, and feta
  2. Drizzle with green goddess dressing (recipe below)

Green Goddess Dressing

  1. Add garlic and fresh herbs to your blender or food processor and pulse until finely processed.
  2. Add Greek yogurt, sour cream, and lemon juice (a little at a time) and blend to your preferred consistency (you’ll want it to be more dressing than dip)
  3. Add salt and pepper to taste
  4. Dressing will keep in the fridge for several days

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