Few foods say "spring" better than mint. The color, texture and flavors of red bell pepper, green onions, pearled barley and fresh mint and basil makes this a consummate spring salad that stands well on its own or served on half an avocado or papaya. It also works well as an accompaniment to grilled fish or barbecued tofu or tempeh.
In a saucepan, combine 3 cups water and barley. Bring to a boil, reduce heat to low and simmer until barley is tender, 40 to 45 minutes. Drain barley and set aside.
Place green onions, red pepper, parsley, basil and mint in a large bowl. Add cooked barley and toss to combine.
In a small bowl, whisk together oil, minced garlic and lemon juice. Season to taste with salt and pepper, then drizzle over barley salad, stirring to combine well. Taste and adjust seasoning with salt and pepper. Serve at room temperature or cold.
Per Serving:210 calories (90 from fat), 10g total fat, 1g saturated fat, 200mg sodium, 29g carbohydrates, (6 g dietary fiber, 1g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.