Barley Salad

By ASurek

Ingredients

• Optional additions:
• 11/2 cups pearl barley (in bulk section at Whole Foods)
• 3 cups vegetable or chicken stock (Kitchen Basics is a good brand; and there are organic versions at Whole Foods-Imagine is one brand—look for low sodium)
• Salt & pepper to taste
• 1 bunch scallions, sliced thin (or use thinly sliced and diced Vidalia or red onion)
• 1 bunch radishes (sliced very thin and cut into strips)
• 1 cucumber, peeled, de-seeded and diced
• 1 yellow pepper, seeded and diced
• 1/2 container grape tomatoes, quartered or halved (depending on size)
• 1/2 c. fresh chopped Italian flat leaf parley
• 1/4 c. fresh chopped mint
• 1 avocado diced
• A few handfuls of soybeans (shelled edamame)
• Dressing:
• 3 tablespoons extra virgin olive oil
• Juice of 2 lemons
• Juice of 2 limes
• 3-4 cloves of garlic, mashed and diced
• 1/4 c. fresh chopped mint
• Salt & pepper to taste

Details

Servings 6

Preparation

Step 1

1. Bring stock to boil. Add barley and salt & pepper. Cover, reduce heat and simmer until barley is tender and liquid is absorbed, about 45 minutes. Drain well and cool in a medium bowl
2. In a separate bowl, mix the dressing ingredients
3. Allow barley to cool and then add the vegetables
4. Pour dressing over barley and veggies
5. Add herbs and salt and pepper to taste
6. Chill for several hours before serving