The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
5 hrsIngredients
Directions
Bring water to a boil; stir in barley and ¼ teaspoon salt.
Reduce heat.
Cover; simmer 50 to 60 minutes or until barley is tender, stirring occasionally.
Drain; cool.
Transfer to a large bowl.
Add kidney beans, tomatoes, parsley, green pepper and green onions; mix well.
Combine lemon juice, oil, remaining ½ teaspoon salt and pepper; mix until well blended.
Pour over barley mixture; toss.
Chill 3 to 4 hours or overnight; toss before serving.
Serve over lettuce leaves, if desired.
Comments
