Barley and Snap Pea Salad

This is another one of the cold salads I've been making for Anita to pack for her lunch.


Barley makes for a great cold salad. I found the original recipe on Desert Culinary and made only minor changes.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Printable Recipe

Ingredients:

• 2 cups vegetable broth
• 1 cup water
• 1 cup pearl barley
• 1/2 pound sugar snap peas, trimmed
• 1/2 cup fresh parsley, chopped
• 1/4 cup red onion, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

1. Cook barley according to package instructions using the vegetable broth and water. Rinse and drain well.

2. Bring a small amount of water to a boil in a small sauce pan. Add the peas and cook until just starting to get soft. Rinse and drain and chop.

3. Combine all ingredients and refrigerate for at least 1 hour before serving.