Name: Mediterranean Barley Salad
Yield: 4
Ingredients: 4 cups cooked barley, cooled; 1 1/2 cups edamame, cooked according to package directions; 3/4 cup sliced scallions; 4 tablespoons drained capers; 4 tablespoons minced fresh parsley; 1 large tomato, diced or 1 carton tiny grape tomatoes; 2 tablespoons olive oil; Juice 1/2 large lemon; 3 cloves garlic, pressed; 1 tablespoon caper juice; Salt and pepper, to taste

Description

This salad is a nutritional powerhouse, perfect for weekday lunches, light dinners or your next potluck or BBQ.

Ingredients

Scale

4 cups cooked barley, cooled
1 1/2 cups edamame, cooked according to package directions
3/4 cup sliced scallions
4 tablespoons drained capers
4 tablespoons minced fresh parsley
1 large tomato, diced or 1 carton tiny grape tomatoes
2 tablespoons olive oil
Juice 1/2 large lemon
3 cloves garlic, pressed
1 tablespoon caper juice
Salt and pepper, to taste

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Instructions

In a large bowl, mix together the barley, edamame, scallions, capers, parsley, tomatoes, olive oil, lemon juice, garlic, and caper juice. Add salt and pepper to taste.
For added variety, add drained and chopped marinated artichoke hearts.

Notes

*To cook barley in a rice cooker: In bowl of rice cooker, combine 1 1/2 cups rinsed pearled barley and 3 cups water. Cook on white rice setting.