Lemony Vegetable Barley Salad

“Lots of fresh vegetables, fiber-rich barley, and a flavorful dressing make this healthy salad great for a summer supper. Recipe is from Light and Tasty’s June/July 2005 issue: I intend to try it sometime soon! Cook time does not include cooking and cooling barley.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook barley according to package directions, drain, and cool completely.
  2. Place beans in a saucepan and cover with water; bring to a boil, reduce heat, and simmer uncovered for 8-10 minutes or until crisp-tender, then drain and cool completely.
  3. In large bowl, combine cooled barley and beans along with remaining eight salad ingredients.
  4. In small bowl, whisk dressing ingredients together; pour over salad and toss to coat.
  5. Cover and refrigerate for at least 4 hours before serving.

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