Tag: Barley and Snap Pea Salad

This barley and snap pea salad is another one of the cold salads I’ve been making for Anita to pack for her lunch.

Barley makes for a great cold salad. Also try my barley and black bean salad.

Print Pin

4 from 1 vote

Barley and Snap Pea Salad

This barley and snap pea salad is another one of the great cold salads I’ve been making for lunch.

Course Side

Cuisine American

Keyword salad

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Calories 276kcal

Author Based on a recipe from Desert Culinary

Ingredients

• 2 cups vegetable broth
• 1 cup water
• 1 cup pearl barley
• ½ pound sugar snap peas trimmed
• ½ cup fresh parsley chopped
• ¼ cup red onion minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

• Cook barley according to package instructions using the vegetable broth and water. Rinse and drain well.
• Bring a small amount of water to a boil in a small sauce pan. Add the peas and cook until just starting to get soft. Rinse and drain and chop.
• Combine all ingredients and refrigerate for at least 1 hour before serving.

Nutrition

Calories: 276kcal | Carbohydrates: 47g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 921mg | Potassium: 319mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1511IU | Vitamin C: 48mg | Calcium: 55mg | Iron: 3mg

Nutritional values are approximate.