Sunday, July 20, 2014

Barley Bean Salad

1. 1 cup uncooked Barley
2. 2 1/2 cup water
3. 1 cup black beans
4. 1 can of corn
5. 1 cup of chickpeas
6. 1 red or orange bell pepper ( finely cubed )
7. 1 Tbsp lemon juice  ( or vinegar if you don't have lemon juice )
8. 1 packet of splenda ( equivalent to 1 tsp sugar)
9. 1/4 cup light italian dressing.
10. Dash of italian seasoning (optional)
11. 1 spring onions (julienned or finely chopped)
12. pinch of salt and pepper

Rinse barley and soak barley in water overnight ( or at least 4 hours ).
In a medium pot, bring barley and water to a boil, then simmer for 15 mins. cool.
In a bowl, mix barley and ingredients 3-6.
Add in item 7-10, mix and toss well in the bowl.
Add in salt and pepper to taste.
Sprinkle onion all over.
Wrap and seal with saran wrap to keep in refrigerator until ready to serve.
Serve at room temperature.

Makes a very good side to any summer meal. Enjoy!

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