Barley salad with Lemon Parsley Vinaigrette
This fiber-rich side dish makes a welcome alternative to pasta salad. With no meat or mayo, it's great to pack up for a picnic and makes a nice accompaniment to a piece of grilled steak. This recipe makes 4 servings but can easily be doubled.
PREP TIME: 20 minutes
COOK TIME: 40 minutes
For the vinaigrette:
1/2 cup fresh parsley, minced
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1 small clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
For the salad:
1 cup pearl barley
1 cup English peas (use defrosted frozen peas if you can't find fresh)
1/2 sweet onion, finely chopped
1/2 cup frozen lima beans, defrosted
1 cucumber, peeled, seeds removed and diced
8-10 pieces asparagus, woody ends removed, chopped and blanched
Make the vinaigrette: Put all dressing ingredients in a lidded glass jar, cover and shake vigorously to combine. Set aside until ready to use.
Cook barley according to package instructions. Drain and set aside to cool for 10 minutes.
In a mixing bowl, gently fold barley, peas, onion, lima beans, cucumber and asparagus together to combine. Drizzle with dressing and fold again. Chill, covered, for at least one hour before serving.