The Ramblings of an Introvert

Barley Salad

Here’s my take on a barley salad. Ideally, you would want to use fresh parsley, but I only had dried. I use this recipe, so I thought I would share it. Please tweak it to your liking.


  • T = Tablespoon
  • C = Cup


  • Olive oil – 1/4 C
  • Honey – 2 T
  • Barley(uncooked) – 1 C
  • Parsley(dried) – 1 T
  • Black Beans – 1 can
  • Carrot(finely chopped) – 1 C
  • Lemon Juice – 6 T
  • Salt and Pepper – to taste
  • Onion(finely chopped) – 1/2 C
  • Cucumber(chopped)
  • Tomato(chopped)


  1. Cook barely.
  2. Put cooked barely into the refrigerator until it’s cold.
  3. Mix barley with the olive oil, lemon juice, and honey.
  4. Mix in parsley.
  5. Rinse the canned black beans to get rid of excess juices.
  6. Mix in black beans, onion, carrot, cucumber, and tomato.
  7. Serve
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This past month I’ve been getting back into meditation. Here are the free meditations that I’ve been incorporating into my morning routine.

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