Peri & Sons Farms is an equal opportunity employer. We offer many great benefits to full time eligible employees that include competitive wages, 401(k), medical, dental, vision insurance, paid training, vacation and more, in a drug-free work environment.

Click on one of the positions below for job descriptions and to apply:

Farm Equipment Mechanic and Service Technician »
Nevada: Payroll Clerk »
California: Safety Coordinator »
Inventory Manager/Firebaugh, CA Facility »


Online Application (ENGLISH) »

Peri & Sons Farms es un empleador que ofrece igualdad de oportunidades. Ofrecemos muchos beneficios excelentes a los empleados elegibles de tiempo completo que incluyen salarios competitivos, 401 (k), seguro médico, dental, de la vista, capacitación pagada, vacaciones y más, en un ambiente de trabajo libre de drogas.

Haga clic en una de las posiciones a continuación para ver las descripciones de trabajo y para aplicar:

Mecánico de equipos agrícolas y técnico de servicio »
Nevada: empleado de nómina »
California: Coordinador de seguridad »
Gerente de Inventario/Instalación de Firebaugh, CA »


Solicitud en línea (español) »

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.
20 minutes
40 minutes
Barley salad with Lemon Parsley Vinaigrette
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.
Looking for inspiration? Try these recipes:
Easy Chicken and Veggie Stir-fry
Easy Chicken and Veggie Stir-fry
Roasted Eggplant with Feta, Tomatoes and Herbs
Roasted Eggplant with Feta, Tomatoes and Herbs
French Onion Quiche
French Onion Quiche