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Barley and Bean Salad

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The children are running laps around me, while shrieking a sound which lies somewhere near the edge of the audible frequency spectrum. The baby’s hunger is insatiable. And my dog just stepped in glossy, black oil-paint and decorated my wood and tile floors with a winding trail of paw prints. It’s very postmodern. Perhaps I’ll just leave it.

No time to write.

Just eat this. It’s yummy. And good for you too!

Barley and Bean Salad

Ingredients

  • 1 cup barley
  • 2 cups vegetable stock or water
  • 1 can garbanzo beans, drained
  • 1 can great northern beans or navy beans, drained
  • 1/4 cup sun-dried tomatoes, sliced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, finely diced
  • 1 shallot, finely diced
  • 1 teaspoon garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Salt and pepper

Directions

Prepare the barley according to package directions using the vegetable stock or water. (I used fast-cooking barley, which simmered in a covered pot for about 11 minutes, until the stock was absorbed. Other types of barley will require a longer cook time.) Allow to cool, then gently fluff. Combine the cooked barley with the drained beans, sun-dried tomatoes, peppers, shallot, and garlic. Prepare the dressing by whisking together the olive oil, vinegar, lemon juice, and mustard. Season with salt and pepper. Drizzle the dressing over the barley and bean mixture. Toss to combine. Refrigerate and serve cool.

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