Feta and Pepperoncini Barley Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve cantaloupe wedges and warm pita bread to complete the menu. Barley and navy beans are excellent sources of dietary fiber in this salad. Ingredients:
1 1/2 cups water |
2/3 cup uncooked quick-cooking barley |
1 cup (4 ounces) crumbled feta cheese with basil and sun-dried tomatoes |
1 cup halved grape or cherry tomatoes |
1/2 cup finely chopped pepperoncini peppers |
1/2 cup chopped bottled roasted red bell peppers |
2 tablespoons chopped fresh basil |
1 tablespoon capers, drained |
1 tablespoon cider vinegar |
1 tablespoon extravirgin olive oil |
1/2 teaspoon bottled minced garlic |
1 (16-ounce) can navy beans, rinsed and drained |
Directions:
1. Bring 1 1/2 cups water to a boil in a medium saucepan; add barley. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and the barley is tender. Drain and rinse under cold water; drain well.
2. While the barley cooks, combine feta cheese, tomatoes, peppers, basil, capers, vinegar, olive oil, garlic, and navy beans in a large bowl; toss well. Add the cooked barley; toss gently until combined. Serve immediately.
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