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    Barley Salad

    Recipe Introduction


    This is a perfect salad for a take-a-long salad luncheon. It is one bowl that is always emptied. I usually double or even triple the recipe for such an occasion.


    List of Ingredients


    • 1/4 cup olive oil
    • 1/4 cup fresh lemon juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup barley cooked according to package directions. (2 cups)
    • 1 can (15 to 16) ounce dark red kidney beans, rinsed and drained
    • 2 cups cherry tomatoes, quartered
    • 1/2 cup chopped parsley
    • 1/4 cup scallions, sliced


    Instructions


    1. Mix together, cooked barley, kidney beans, tomatoes, parsley and scallions

    2. Whisk the olive oil, lemon juice, salt and pepper

    3. Add the dressing and mix well

    4. Chill for several hours.

    5. Remove from refrigerator an hour before serving. Best at room temperature.



 

 

 


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