Green Bean & Barley Salad
- 1 lb green beans
- 1 c pot or pearl barley
- 1/4 c olive oil
- 3 tbsp white wine vinegar
- 1 clove garlic, minced
- 1 1/2 tsp minced fresh thyme
- 1 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 c baby arugula
- 2 c grape or cherry tomatoes, halved
- 2 green onions, thinly sliced
- 2/3 c crumbled feta cheese
Trim beans, halve diagonally. Blanch in saucepan of boiling water until tender crisp, about 3 minutes. Cool in ice bath, drain and pat dry.
Meanwhile, in pot of boiling salted water, cook barley until tender, 20-25 minutes. Drain and let cool for 5 minutes.
In large bowl, whisk together oil, vinegar, garlic, thyme, mustard, salt and pepper; add barley and beans, tossing to coat well.
Add arugula, tomatoes and green onions, tossing well. Stir in cheese.