"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Barley Salad Recipe

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This recipe for Barley Salad, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gwen Clarke


1 cup barley
1 12-oz can black beans, rinsed/drained
3 green onions, thinly sliced
1/2 cup diced red bell pepper
1/4 cup flat Italian parsley
1 diced avocado
1/2 cup chopped celery
1 cup fresh or frozen corn kernels, optional (Tip: do not use canned)
1/3 cup chopped fresh basil leaves (optional)
2 Tbsp chopped fresh mint (optional)
Sea salt to taste
Fresh ground black pepper to taste

1 clove garlic (finely minced)
2 Tbsp olive oil or canola oil
2 Tbsp freshly squeezed lemon juice

Cook barley the night before: 2.5 c. water to 1 c. barley 40 minutes or so. Check on it because depending on whether you're using pearl barley or pot barley the amount of water and cooking time varies. I used pearl barley with 2 cups of water and 1 cup of barley and it was done in half an hour. It's okay to peek to see if it's done! Allow to cool. Drain barley and set aside.

Combine remaining ingredients.
Toss in the cooked barley.

In a small bowl, whisk together the oil, minced garlic and lemon juice. Season to taste with salt and pepper, then toss into barley salad, stirring to combine well. Add more salt and pepper to taste. Serve room temperature or cold.

Personal Notes:
Personal Notes:
A potluck favourite and alternative to the typical salads!




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