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Sugar Snap Pea and Barley Salad

2 cups water
1 cup quick-cooking barley
8 ounces sugar snap peas, trimmed and sliced into matchsticks
1/2 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Bring water to a boil in a medium saucepan. Add barley and cook, covered, for
10 to 12 minutes, or according to package directions. Remove from the heat
and let stand, covered, for 5 minutes.
2. Rinse the barley under cool water and transfer to a large bowl. Add snap peas,
parsley, onion, oil, lemon juice, salt and pepper and toss to combine.



This entry is related to the following products. Click on any of them for more information.
Parsley, Sugar Snap Peas, Onion, Red,