Herbed Black Barley with Peas & Cucumbers

Herbed Black Barley with Peas & Cucumbers
Prep time
Total time
Recipe type: Salad
Cuisine: American
Serves: 4-6
  • 2 cups cooked black barley (regular barley or other whole grains will work well)
  • 2 cups white beans
  • 1 cup arugula, roughly chopped
  • 3 scallions, chopped
  • 10 oz frozen peas, defrosted
  • 1 cup cucumbers, thinly sliced using a mandolin
  • 2 tbsp mint, minced
  • ¼ cup basil, minced
  • 2 tbsp parsley, minced
  • 1 tbsp extra virgin olive oil
  • juice and zest from 1 lemon
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • ½ tsp pepper
  1. Combine the ingredients from barley to parsley in a large salad bowl. Toss to combine.
  2. In a separate small bowl, mix together the remaining ingredients for the dressing. Drizzle dressing over salad, tossing to combine.
  3. Allow to sit in the refrigerator for at least 30 minutes to allow flavors to merry and the dressing to marinate with the vegetables. Taste and adjust for seasonings. Enjoy!