|Black Barley Salad - ButterYum|
I recently discovered black barley in the freezer section of my grocery store so I bought it and used it to make this refreshing chopped salad. 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. Very high in Fiber and Vitamin C.
Black Barley Salad
2 10-ounce bags cooked black barley, thawed** (about 2 1/2 cups, but more would be fine)
1 orange bell pepper, diced
1 yellow bell pepper, diced
2 Roma tomatoes, diced
3 scallions, sliced
1/4 cup of diced jimaca
1/4 cup of crumbled feta
1/2 cup of your favorite vinaigrette (I love, love, love, love, love Girard's Light Champagne Vinaigrette)
2 tablespoons chopped fresh basil
Toss ingredients together and enjoy!
**To cook dry 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.
|Jicama - photo by Cooking Light|