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Green Bean & Barley Salad


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  • 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



Step 1

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.

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