RECIPE: Southwestern Spiced Barley & Vegetable Salad

I'm not sure why barley isn't a more popular grain. It's one of my favourites - I love its unique and satisfying chewiness. When most people think of barley they think of soups and stews; I love to use it in cold summer salads like this one! It's usually cheaper to buy barley at the bulk food store rather than prepackaged at the supermarket. Variations of this salad, using whatever fresh vegetables are on sale, appear regularly on our summer table. It's a great accompaniment to just about anything you might have grilled on the barbecue (shown here with Lime and Garlic Chicken).

3 cups chicken or vegetable stock
1 cup uncooked pearl barley
about 3/4 lb or so fresh green beans
1 small red pepper, chopped

Dressing:
1/4 cup olive oil
3 tbsp cider vinegar
2 cloves garlic, minced
zest & juice of one lime
1/4 tsp dry mustard powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper

In a large, heavy bottomed saucepan, bring the chicken or vegetable stock to a boil. Add the barley and simmer until barley is tender and liquid is almost all absorbed, about 45-60 minutes. While barley is cooking, chop the green beans into 1" pieces and steam or boil them until tender-crisp. In a small bowl, combine all dressing ingredients and mix until well-blended. In serving dish, combine the cooked barley with the green beans, peppers, and dressing, and stir gently until well combined. Refrigerate until serving. This will keep well for a couple of days in the fridge.

I shared this recipe at Tasty Tuesday,  Tempt My Tummy Tuesday, Tuesdays at the Table and Friday Favorites.