recipes

barley summer salad

Barley Summer Salad

  • 1c. dry barley
  • 4c. water
  • 1 orange, yellow, or red pepper, diced
  • 1/2c. edamame
  • 1/2c. corn
  • 1/2c. spinach, chopped
  • Annie’s Goddess salad dressing
  • salt to taste

In a large saucepan, combine the barley and water.  Bring to a boil.  Reduce heat and simmer until all the water is gone (about one hour).  Meanwhile, combine the edamame and corn in a small saucepan.  Cover with water.  Bring to a boil.  Simmer for 5 minutes.  Drain.  Combine the edamame, corn, barley, pepper, dressing, and salt.  Refrigerate at least 2 hours, or until salad is well chilled.  Add spinach.  Adjust salt and dressing to taste.

What’s your favorite kind of salad?

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6 thoughts on “barley summer salad

  1. I’ve been loving taco salads lately with seasoned black beans, cilantro mixed into the lettuce, a bit of cheddar, baked Doritos (or the real thing!), onions and tomatoes…or mixed greens with basil/green onion/sunflower seeds/feta…yum!

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