Feta and Pepperoncini Barley Salad

recipe
Serve cantaloupe wedges and warm pita bread to complete the menu. Barley and navy beans are excellent sources of dietary fiber in this salad.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 317
Caloriesfromfat 31 %
Fat 10.8 g
Satfat 5 g
Monofat 4 g
Polyfat 1.1 g
Protein 14.3 g
Carbohydrate 42.6 g
Fiber 10.5 g
Cholesterol 25 mg
Iron 4.2 mg
Sodium 973 mg
Calcium 250 mg

Ingredients

1 1/2 cups water
2/3 cup uncooked quick-cooking barley
1 cup (4 ounces) crumbled feta cheese with basil and sun-dried tomatoes
1 cup halved grape or cherry tomatoes
1/2 cup finely chopped pepperoncini peppers
1/2 cup chopped bottled roasted red bell peppers
2 tablespoons chopped fresh basil
1 tablespoon capers, drained
1 tablespoon cider vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon bottled minced garlic
1 (16-ounce) can navy beans, rinsed and drained

Preparation

Bring 1 1/2 cups water to a boil in a medium saucepan; add barley. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and the barley is tender. Drain and rinse under cold water; drain well.

While the barley cooks, combine feta cheese, tomatoes, peppers, basil, capers, vinegar, olive oil, garlic, and navy beans in a large bowl; toss well. Add the cooked barley; toss gently until combined. Serve immediately.

Note:

Nancy Hughes,

May 2006
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