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Black Barley Salad
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Description
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Ingredients
- 2-½ cups Cooked Black Barley
- 1 whole Orange Bell Pepper, Stem And Seeds Removed Then Diced
- 1 whole Yellow Bell Pepper, Stem And Seeds Removed Then Diced
- 2 whole Roma Tomatoes, Diced
- 3 whole Scallions, Sliced
- ¼ cups Diced Jimaca
- ¼ cups Crumbled Feta Cheese
- ½ cups Your Favorite Vinaigrette
- 2 Tablespoons Chopped Fresh Basil
Preparation
Toss all ingredients together in a big bowl and enjoy!
If you can’t find pre-cooked black barley in your freezer section, you can cook your own dried black barley. Rinse 1 cup of dry black barley with cold water and place it in a heavy bottom saucepan with 5 cups of water or broth and salt if desired. Bring to a boil. Reduce heat and simmer 45-60 minutes, or until tender. Drain if necessary. Makes about 3 1/2 cups cooked barley.
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