Blog

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.

Key:

  • T = Tablespoon
  • C = Cup

Ingredients

  • 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)

Instructions

  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