This salad is a great addition for the spring time. The color, texture and flavors in this salad are delicious and fresh. If you are looking for a creative way to serve this, try placing it in over half an avocado or papaya. It also works well as an accompaniment to grilled fish or chicken. This recipe is versatile, and if you don’t have barley you can replace it with whole wheat cous-cous, bulgur or quinoa.
Ingredients:
3 cups water 1 bunch green onions1 cup pearled barley
1/4 cup flat-leaf parsley leaves, chopped finely
2 tablespoons mint leaves, chopped
handful of fresh basil chopped 1 cucumber diced 1/4 cup of pitted kalamata olives
1-2 bell peppers diced
1/4 cup canola oil or olive oil
1 clove garlic, minced
1 to 2 tablespoons freshly squeezed lemon juice Sea salt and freshly ground pepper
Directions: In a saucepan, combine water and barley. Bring to a boil, reduce heat to low and simmer until barley is tender, 40 to 45 minutes. Drain barley and set aside.Place green onions, cucumber, olives, parsley, basil and mint in a large bowl. Add cooked barley and toss to combine.
In a small bowl, whisk together oil, minced garlic and lemon juice. Season to taste with salt and pepper, then drizzle over barley salad, stirring to combine well. Taste and adjust seasoning with salt and pepper. Serve at room temperature or cold.
Alternatives to this recipe: Add arugula, cooked beets and feta cheese, or along kalamata olives, sundried tomatoes and feta.
