Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Serve cantaloupe wedges and warm pita bread to complete the menu. Barley and navy beans are excellent sources of dietary fiber in this salad.

Nancy Hughes
Recipe by Cooking Light May 2006

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

317 calories; calories from fat 31%; fat 10.8g; saturated fat 5g; mono fat 4g; poly fat 1.1g; protein 14.3g; carbohydrates 42.6g; fiber 10.5g; cholesterol 25mg; iron 4.2mg; sodium 973mg; calcium 250mg.
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