This unusual combination of crunchy-fresh beans and hearty barley is a tasty salad that can be made ahead of time – perfect for a picnic.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2009
MethodTrim beans; halve diagonally. Blanch in saucepan of boiling water until tender- crisp, about 3 minutes. Cool in ice bath; drain and pat dry.
Meanwhile, in pot of boiling salted water, cook barley until tender, 20 to 25 minutes. Drain and let cool for 5 minutes.
In large bowl, whisk together oil, vinegar, garlic, thyme, mustard, salt and pepper; add barley and beans, tossing to coat well.
Add arugula, tomatoes and green onions, tossing well. (Make-ahead: Cover and let stand for up to 1 hour or refrigerate for up to 4 hours.) Stir in cheese.
Nutritional facts Per serving: about
- Sodium 254 mg
- Protein 4 g
- Calories 142.0
- Total fat 7 g
- Potassium 231 mg
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
- Iron 9.0
- Folate 20.0
- Calcium 9.0
- Vitamin A 10.0
- Vitamin C 17.0