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.
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.
- 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.
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.