Recipe - Bean & Barley Salad with Pearl Barley

Alberta Barley - a hearty, healthy choice!

Bean and Barley Salad
1/2 cup 1 can (19 oz) 1 can (19 oz) 1 can (19 oz) 1/4 cup 1/4 cup 2	pearl barley chick peas rinsed and drained red kidney beans rinsed and drained white kidney beans rinsed and drained chopped green onions chopped fresh coriander or parsley jalapeno peppers, chopped	125 mL 540 mL 540 mL 540 mL 50 mL 50 mL 2
Dressing: 1/3 cup 1 1/2 tsp 1 tsp 1/2 tsp 1/2 cup	red wine vinegar clove garlic, minced cumin salt pepper olive oil	75 mL 1 2 mL 5 mL 2 mL 125 mL

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

From:

Alberta Barley Commission