This unusual combination of crunchy-fresh beans and hearty barley is a tasty salad that can be made ahead of time.
Ingredients:
1 lb (454 g) green beans
1 cup (250 mL) pot barley or pearl barley
1/4 cup (60 mL) extra-virgin olive oil
3 tbsp (45 mL) white wine vinegar
1 garlic clove, minced
1-1/2 tsp (7 mL) minced fresh thyme
1-1/2 tsp (7 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) baby arugula leaves
2 cups (500 mL) grape tomatoes or cherry tomatoes, halved
2 green onions, thinly sliced
2/3 cup (150 mL) crumbled Canadian feta cheese, (about 100 g)
1 cup (250 mL) pot barley or pearl barley
1/4 cup (60 mL) extra-virgin olive oil
3 tbsp (45 mL) white wine vinegar
1 garlic clove, minced
1-1/2 tsp (7 mL) minced fresh thyme
1-1/2 tsp (7 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) baby arugula leaves
2 cups (500 mL) grape tomatoes or cherry tomatoes, halved
2 green onions, thinly sliced
2/3 cup (150 mL) crumbled Canadian feta cheese, (about 100 g)
Direction:
Trim
beans; halve diagonally. Blanch in saucepan of boiling water until
tender- crisp, about 3 minutes. Cool in ice bath; drain and pat dry.
Meanwhile, in pot of boiling salted water, cook barley until tender, 20 to 25 minutes. Drain and let cool for 5 minutes.
In large bowl, whisk together oil, vinegar, garlic, thyme, mustard, salt and pepper; add barley and beans, tossing to coat well.
Add arugula, tomatoes and green onions, tossing well. (Make-ahead: Cover and let stand for up to 1 hour or refrigerate for up to 4 hours.) Stir in cheese.
Meanwhile, in pot of boiling salted water, cook barley until tender, 20 to 25 minutes. Drain and let cool for 5 minutes.
In large bowl, whisk together oil, vinegar, garlic, thyme, mustard, salt and pepper; add barley and beans, tossing to coat well.
Add arugula, tomatoes and green onions, tossing well. (Make-ahead: Cover and let stand for up to 1 hour or refrigerate for up to 4 hours.) Stir in cheese.
