Sugar Snap Pea and Barley Salad

This is a wonderful salad that adapts easily to al fresco dining. Barley, at least in my home, is a woefully neglected grain. I've recently made an effort to include more of it in our diet. I've found it to be a lovely grain with a nutty taste that offers a slight resistance to the tooth. If you rinse it properly after cooking, you'll find it to be a delicious addition to your table. I've made the salad for this post with snap peas, but green beans could easily be substituted. Plan on making this salad the day before you plan to serve it. The flavors of the dressing need time to permeate the salad. It's also important not to overcook the vegetables you add to the barley. You want them to be crisp tender, so they will add some crunch to the salad. I know those of you who try this salad will enjoy it. The recipe originally came from Eating Well Magazine, so you know this fiber rich dish is good for you. It will make a great addition to your grain and salad repertoire. Here's the recipe.

Sugar Snap Pea and Barley Salad...from the kitchen of One Perfect Bite courtesy of Eating Well Magazine

Ingredients:

2 cups water

1 cup quick-cooking barley

8 ounces sugar snap peas, trimmed and sliced into matchsticks

1/2 cup chopped fresh flat-leaf parsley

1/4 cup finely chopped scallions (white and tender green)

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions:

1) Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.

2) Rinse barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine. Refrigerate. Serve chilled. Yield 4 to 6 servings.