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Barley Salad

Servings: 8

This summer salad combines barley, a great-tasting grain, with fresh vegetables. Flavored with mint, parsley, garlic and lemon, it might remind you of tabbouleh, a Middle Eastern dish traditionally made with bulgur wheat. Barley is a low glycemic index grain and has a wonderful texture. Parsley has carminative (intestinal gas-relieving) and diuretic properties, making it an excellent tonic ingredient. Look for the flat-leaf -or Italian -- parsley, which has a more pronounced flavor than the curly-leaf variety. This dish makes a healthy alternative to the usual picnic or potluck potato salad. Try it as a light meal all on its own, or as a wonderful accompaniment to other dishes.

Dressing:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3-4 cloves garlic, mashed
Salt to taste

Ingredients

Directions

Bring to a boil the vegetable stock (or water). Add barley and salt. Cover, reduce heat, and simmer until barley is tender and liquid is absorbed, about 45 minutes. Drain well and place in a medium bowl.

Mix the dressing ingredients together and pour over barley.

Allow barley to cool, then add the parsley, scallions, radishes, cucumber, red pepper and mint.

Mix well and chill for several hours before serving.