Bean and barley Greek salad

Name: Bean and barley Greek salad
Yield: 4 servings
Ingredients: 1/2 cup (125 mL) pearl barley; 1 can (540 mL) black; red; white or lima beans no salt added; 1 cup (250 mL) cucumber cut in half lengthwise; then sliced; 1 cup (250 mL) bell pepper your choice; diced; 1/2 cup (125 mL) red onion diced; 1/2 cup (125 mL) kalamata olives packed in oil sliced; drained; reserving 3 tbsp (45 mL) of oil; 1/4 cup (60 mL) lemon juice; 1/4 cup (60 mL) fresh parsley chopped; 1 tbsp (15 mL) dried oregano; 3 1/2 oz (100 g) Canadian Feta coarsely crumbled; Freshly ground pepper

Our dietitians' favourite

Adding beans and grain to a classic Greek salad turns it into a hearty one-dish meal that includes all the fresh flavour of Canadian Feta.

Prep: 20 min
Cooking: 20 min

Yields 4 servings

Ingredients

1/2 cup (125 mL) pearl barley
1 can (540 mL) black, red, white or lima beans no salt added
1 cup (250 mL) cucumber cut in half lengthwise, then sliced
1 cup (250 mL) bell pepper your choice, diced
1/2 cup (125 mL) red onion diced
1/2 cup (125 mL) kalamata olives packed in oil sliced, drained, reserving 3 tbsp (45 mL) of oil
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) fresh parsley chopped
1 tbsp (15 mL) dried oregano
3 1/2 oz (100 g) Canadian Feta coarsely crumbled
Freshly ground pepper

READY FOR REWARDS?

Preparation

In a saucepan, bring 6 cups (1.5 L) of water to a boil and cook barley for approximately 20 minutes or until tender. Drain, cool under cold water, then drain again.

In a large bowl, mix barley, beans, vegetables and olives.

In another bowl, whisk reserved oil with lemon juice. Add herbs, Feta and pepper and pour over salad. Mix well and serve.