Barley Salad

Square dish with barley picnic salad and a big spoon, in Mom's hands

Prep Time: 10

Cook Time: 30

Servings:

Calories: 167kcal

Author: Maureen Abood

Totally delicious, and totally healthy, here is a no-may picnic salad loaded with goodness. And bonus: you don’t have to worry about in the hot summer sun!

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Ingredients

1/2 lb. pearled barley (1 1/4 cup uncooked)
1 red, orange, or yellow bell pepper
1 cup finely chopped Vidalia onion
2 cups cooked chickpeas (1 can, rinsed)
2 cups cooked black beans (1 can, rinsed)
2 cloves garlic grated or minced
1/2 cup oil packed sun-dried tomatoes chopped
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup pesto
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh mint

Instructions

Cook the barley in a small saucepan. Cover with water, bring to a boil over high heat, then reduce and simmer for 25 minutes. Rinse in a colander.
Coarsely chop the bell pepper into 1-inch pieces. Line a sheet pan with foil and scatter the peppers, skin side up, on the prepared pan. Place under the broiler until the peppers are roasted, charred in places, about 5 minutes.
In a large bowl, combine all of the ingredients and stir well to combine. Refrigerate for at least one hour and up to one day to allow flavors to meld.

Nutrition