White Bean & Barley Salad With Greek Vinaigrette

• Produce

  • 1 Cucumber
  • 2 Garlic cloves
  • 1 Lemon, Juice of
  • 1 tsp Oregano, dried
  • 1 bunch Parsley
  • 1/2 Red onion
  • 1 14 oz. can White beans, small

• Canned Goods

  • 1 24 oz. container Chicken broth

• Condiments

  • 1 Dressing

• Pasta & Grains

  • 1 1/2 cup Barley, instant

• Baking & Spices

  • 2 tsp Salt

• Oils & Vinegars

  • 1 cup Olive oil
  • 1/2 cup Rice wine vinegar

Found on theblondechef.com

Description

Ingredients

• 1 14 oz. can small white beans
• About 1.5 cup uncooked instant barley
• 1 tsp. salt
• 1 24 oz. container chicken broth
• ½ red onion (thinly sliced)
• 1 cucumber deseeded and diced
• 1 bunch parsley (roughly chopped)
• Dressing
• The juice of 1 lemon
• 1 cup olive oil
• 2 garlic cloves
• 1 tsp. salt
• 1 tsp dried oregano
• ½ cup rice wine vinegar

Directions

• In a large pot, add the chicken broth & salt and bring to a boil.
• Add the barley and cook for about 20 minutes or until soft and tender.
• Using a strainer, drain and rinse with cold water.
• Add to a large bowl.
• Open the can of beans and pour into the strainer. Rinse with cold water and add to the barley.
• Add in the sliced red onion, diced cucumber, and roughly chopped parsley.
• Dressing
• In a food processor combine all of the ingredients for the dressing except for the olive oil.
• While blending, slowly add the olive oil to form an emulsion.
• Pour over the bean and barley mixture and toss to combine.
• Chill in the fridge for about 15 minutes to let the flavors meld (optional) and serve!