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Bean and Barley Salad

Ingredients

  • 1/2 cup pearl barley
  • 1 can (19 oz) chick peas rinsed and drained
  • 1 can (19 oz) red kidney beans rinsed and drained
  • 1 can (19 oz) white kidney beans rinsed and drained
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh coriander or parsley
  • 2 jalapeno peppers, chopped

Dressing: 

  • 1/3 cup red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup olive oil

Directions

  1. In 3 cups (1L) boiling water, cook barley over medium-high heat for 35 to 40 minutes or until tender but firm
  2. Drain and rinse with cold water
  3. Drain and place in serving bowl
  4. Add beans, onions, parsley, and peppers
  5. Separately, combine vinegar, garlic, cumin, salt and pepper: whisk in oil
  6. Toss gently with the bean mixture
  7. Can be covered and refrigerated up to one day
  8. Serve at room temperature.

Makes 6 servings.

  
         

 
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