Toasted Barley and Vegetable Salad

Serves 4 to 6

When you get tired of pasta, potato or cabbage salads to go with dinner, it is time to try something with other vegetables or grains. That is why I created this recipe. The first time I made it, I happened to have some leftover roasted corn on the cob which added great flavor, but either canned or frozen are fine and they do not need to be cooked. Either way, this is a quick, easy, healthy and delicious side dish salad. If you have a little extra time and some fresh green beans on hand, cook them in lightly salted water until crisp tender. However, canned work very well in salads.

Ingredients

• 1/4 cup uncooked barley
• 1 can (14.5 ounces) cut green beans, drained (see notes below)
• 1/4 cup chopped onions
• 1/2 cup chopped red bell pepper
• 2 cups canned corn, drained, or frozen, thawed
• 1 tablespoon finely chopped garlic
• Salt and pepper to taste
• 2 teaspoons dried oregano
• 1 tablespoon chopped fresh parsley (can use 2 teaspoons dried)
• 1 teaspoon Dijon mustard
• 4 teaspoons red wine vinegar
• 2 tablespoons olive oil

Place the barley in a small saucepan over medium heat. Toast the barley until golden brown, stirring often so it will not burn. Add hot water, a little salt, and cook according to package directions. Allow to cool before proceeding.

Place the beans, onions, peppers, corn, garlic and barley in a medium bowl. Add salt and pepper to taste. Then add the remaining ingredients and toss well. You can serve immediately, but this is best if placed in the refrigerator for about 2 hours or overnight. Bring to room temperature before serving.

Notes: I prefer to use low-sodium or no-salt-added canned beans and vegetables. I think they have a fresher flavor. The choice is yours.