Serve cantaloupe wedges and warm pita bread to complete the menu. Barley and navy beans are excellent sources of dietary fiber in this salad.
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
How to Make It
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.
Surprised this doesn't have any reviews yet because it's really good! My only change was to substitute 1/4 cup kalamata olives and 1/4 cup chopped banana peppers for the pepperonicini because that's what was in the house. Other than that, I followed the recipe exactly. My husband loved it and ate two servings, leaving me one for lunch tomorrow too. Served with a tomato-basil soup and some cornbread. Great for a warm night.
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