Bean & Barley Salad (Vegan)

Put the barley and 1/4 teaspoon salt in a small-medium lidded saucepan with 1 1/2 cups hot water; cover, bring to a boil, then turn heat down to very low and simmer until the water is absorbed and the barley is tender, about 30 minutes, stirring occasionally. Strain through a fine mesh sieve to remove any excess water, then cool and fluff.

While the barley cooks, soak the bulgur. To do so, put the bulgur and the remaining 1/4 teaspoon salt in a medium bowl. Add 1 cup boiling water, cover the bowl, and let it sit for 20 minutes. Strain through a fine mesh sieve to remove any excess water, then cool and fluff.

In a large bowl, whisk together the sesame seeds, canola oil, sesame oil, lemon juice, rice vinegar, tamari sauce, maple syrup, sweet paprika, garlic powder, black pepper, and hot paprika (or cayenne). Stir in the red onion, red bell pepper, parsley, lentils, black beans, barley, and bulgur. Taste and season with additional salt and pepper as desired. Refrigerate until serving.

Note: you can use honey instead if keeping it vegan isn’t a concern.