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Feta and Pepperoncini Barley Salad

Yield 4 servings (serving size: 1 1/4 cups)
Serve cantaloupe wedges and warm pita bread to complete the menu. Barley and navy beans are excellent sources of dietary fiber in this salad.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.