Barley & Bean Salad

Barley & Bean Salad with Lemon Pepper Dressing

Ingredients:

1 cup pearled barley (hulled barley can also be used,  increase the cooking time to 60-70 minutes)

4 cups water or vegetable broth

1 can (15.5 oz) Westbrae Salad beans, drained

1/2 cup organic cashew pieces (or other roasted nuts)

1 cup shredded carrot

3 tablespoons finely chopped fresh parsley

2 tablespoons olive oil or canola oil

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Preparation:

1. Cook barley in gently boiling water or broth in covered medium saucepan until tender and water is absorbed (about 45 minutes). Let cool, or rinse with cold water and drain well.
2. In large serving bowl, combine cooked barley, beans, nuts, carrots, and parsley.
3. In small bowl, combine oil, lemon juice, salt and pepper with whisk. Drizzle over barley mixture and toss to coat well. Cover and chill in refrigerator for a couple of hours before serving if time allows.