Recipe
Veggie-Packed Barley Salad
By BFL Team
Ingredients
- 2 cups water
- 1/2 cup uncooked pearl barley
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 cups chopped cherry tomatoes
- 1 cup thinly sliced baby spinach leaves
- 1/2 cup diced green bell pepper
- 1/2 cup chopped cucumber, peeled and seeded
- 1/2 cup feta cheese or shredded parmesan cheese
- 2 tablespoons fresh basil, chopped
Preparation
Bring 2 cups of water to boil in a large saucepan. Add the barley, cover, reduce heat and simmer 45 minutes. Drain, rinse with cold water, and drain again. Set aside. Combine lemon juice, olive oil and salt in a large bowl and stir well. Add barley, and the rest of the ingredients. Toss to coat. Serves 5.
