Bean and Barley Salad

Number of Servings: 6

Salad Ingredients:

½ cup pearl barley, uncooked

1 small can (398 mL / 14 fl oz) of garbanzo beans (chick peas), drained and rinsed
1/3 cup (85 mL) raisins
1 cup (250 mL) cherry tomatoes
1 cup (250 mL) small broccoli florets
¼ cup (60 mL) chopped green onions
¼ cup (60 mL) fresh flat-leaf parsley, roughly chopped

Fresh basil leaves, torn (left whole if they are small)

Dressing:

2 tablespoons (30 mL) fresh lemon juice
2 teaspoons (10 mL) lemon zest
1 teaspoon (5 mL) Dijon mustard
2 tablespoons (30 mL) mayonnaise
3 tablespoons (45 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Method:

1. Prepare barley: Place barley in a large pot of salted boiling water. Cook until tender (20-25 minutes). Drain; give a quick rinse with cold water. Place in a salad bowl to cool (add a drizzle of olive oil to keep it from sticking).
2. Make Dressing: Whisk lemon juice, zest, mustard, and oil until thick and creamy. Stir in mayonnaise. Season to taste.
3. Pour dressing over cooked and cooled pearl barley; add drained chick peas, raisins, tomatoes, broccoli, green onions, and parsley. Gently combine. Refrigerate for at least one hour.
4. Just before serving, fold in fresh basil. Serve as is, or on a bed of spinach or mixed greens.

Questions and comments are always welcome   alex@chilipeppersandpears.com ^[1]