Hulled Barley and Parsley Salad

Salad

1/2 cup raw hulled barley (125 mL)

1 bunch parsley (1 cup (250 mL), chopped packed)

2 medium tomatoes, chopped (2)

2 green onions, chopped (2)

2 Tbsp fresh mint, chopped (2 tsp (10 mL) dried) (30 mL)

Dressing

1/4 cup canola oil (60 mL)

2 Tbsp fresh squeezed lemon juice (30 mL)

1/2 tsp salt (2 mL)

1/8 tsp ground pepper (.5 mL)
1. In a large pot with tight fitting lid, add barley and cover with 1 ½ inches (3.5 cm) water. Bring to boil and simmer until liquid is absorbed and grains are tender, about 50 to 60 minutes. Rinse with cold water, drain and cool.
2. In a large salad bowl, toss together cooled barley, parsley, tomatoes, green onions and mint.
3. In a small jar with tight fitting lid, combine dressing ingredients, secure lid and shake well to blend thoroughly.
4. Pour dressing over salad and mix well. For best result, rest for one hour before serving to allow flavours to blend and parsley to soften.
Note

This salad is perfect for prepping a day ahead or making extras to last throughout the week.