Middle Eastern•healthy
Barley Salad
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!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.