Tags
15 minutesPrep
25 minutesCook
Summary
A bright, herb-packed salad where nutty barley and creamy white beans mingle with crisp cucumber and tomato, all lifted by fresh parsley, mint, and zesty lemon. Light yet satisfying with vibrant, summery flavors in every bite.
Instructions
1
In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper.
2
Add 1 cup cooked barley and toss until well-coated (save remaining cooked barley for another recipe).
3
Fold in the white beans, almonds, cucumber, and tomatoes, then add the scallions.
4
Gently fold in the parsley and mint.
5
Taste and adjust seasoning with additional lemon juice, salt, or olive oil, as desired.
6
Serve at room temperature or chilled. Optional: Let the salad rest 10 minutes to allow flavors to meld.
Original source
veganhuggs.com
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