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Sugar Snap Pea & Barley Salad
Nb persons: 0
Yield: 6 servings, about 2/3 cup each
Preparation time:
Total time:
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| Ingredients | |
| 2 cups | water |
| 1 cup | quick-cooking barley |
| 8 ounces | sugar snap peas, trimmed and sliced into matchsticks |
| ½ cup | chopped fresh flat-leaf parsley |
| ¼ cup | finely chopped red onion |
| 2 tablespoons | extra-virgin olive oil |
| 2 tablespoons | lemon juice |
| ¾ teaspoon | salt |
| ¼ teaspoon | freshly ground pepper |
Instructions
1. Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
2. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine.
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