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Pearl Barley Vegetable Salad

This nutritious salad is a quick and easy way to get dinner on the table. Barley and sweet potato is cooked in the microwave,or the traditional method for this freshly chopped vegetable salad.
Course Salad
Cuisine California Greek
Keyword barley, salad, side dish
Author Mary Papoulias-Platis

Ingredients

  • 1 cup pearl barley
  • 3 cups water
  • 1 sweet potato, chopped

Vegetables

  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1 bunch of greens, chopped (spinach, mustard, kale)
  • 1/4 cup fresh parsley, finely chopped
  • 2-3 teaspoons Bragg amino acid
  • 2 lemons, zested and squeezed
  • salt and pepper to taste

Instructions

  1. Place barley and water in the microwave in a large safe bowl.

  2. Cover with vented plastic wrap or paper. Microwave for 10 minutes.

  3. Or you may soak the barley overnight, in the morning place in a pot of cold water and cook for 35-45 minutes.

  4. Stir in peeled and chopped, sweet potato.
  5. Microwave for 15 minutes or until tender.
  6. Vegetables

  7. Saute all the remaining vegetables, amino acids, lemon zest, salt, and pepper in a large pan with 2 teaspoons of olive oil.

  8. Cook until lightly softened,
  9. Add to barley and mix well. Taste for seasonings.
  10. Serve warm or cold.