Barley Salad with Pesto and Vegetables

This salad offers style and substance. Crunchy vegetables blended with tangy pesto and creamy barley make for a pretty and delicious plate of goodness, served on its own or with a protein. It’s a terrific salad to take to the cottage or a picnic as it needs little refrigeration, only has a few ingredients and no delicate herbs. Barley is full of fibre and nutrition, as well as being low in gluten; this is just one of many ways to incorporate more of its super-food power into your menus!

While light in texture, this barley salad is full of flavour and actually very satisfying, thanks to the staying power of this nutritious grain.

While light in texture, this barley salad is full of flavour and actually very satisfying, thanks to the staying power of this nutritious grain.

Ingredients

1 cup pot or pearl barley
½ cup prepared basil pesto
1 cup yellow or orange pepper, diced
½ English cucumber, diced
1 cup cooked corn kernels
2 cups halved cherry tomatoes
lemon wedges (for garnish)

Method

  • Bring large pot of water to boil; add barley.
  • Reduce heat, cover and simmer, stirring occasionally, for about 50 minutes or until the barley is tender but still a bit firm. Drain; rinse under cold running water and drain very well a second time.
  • Note that the barley can be cooked up to 24 hours in advance; put it in a covered container and refrigerate if not using within 4 hours.
  • When ready to assemble, put cooked barley in a serving bowl.
  • Note: if you have refrigerated the cooked barley, you may want to bring it up to room temperature before assembling your salad.
  • Add peppers, cucumber, corn and pesto; stir gently but thoroughly to combine.
  • Add tomatoes and very gently toss the salad once more.
  • Serve with lemon wedges to squeeze over the salad to brighten the flavour.

Serves 6 – 8.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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One Response to Barley Salad with Pesto and Vegetables

  1. Pingback: Barley Salad with Apricots and Citrus Vinaigrette | Constantly Cooking

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