I put this salad together using my imagination and my friends can't get enough of it. It's full of flavor, and the tangy and sweet vinagrette dressing makes it a delicious, yet healthy salad. Enjoy!

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Recipe Summary

cook:
35 mins
prep:
10 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook barley in boiling water for 35 minutes or until soft.

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  • Drain barley and put aside.

  • In a large bowl, mix garbanzo beans, kidney beans, corn, green beans, cranberries, pomegranate pearls, cumin, black pepper, feta cheese and walnuts. Toss in barley.

  • Dressing: Mix all ingredients and adjust sweetness to taste by adding more honey. Add more vinegar if you like it more sour.

  • Mix barley salad with dressing gradually until it suits your taste. You might not need to use all the dressing.

Tips

To save time, you can cook the barley ahead of time and mix it with the rest of the ingredients when you decide to put the salad together. Once the salad is ready, it refrigerates well for 5 days. You can do a million versions of this recipe, most canned ingredients are optional. If you don't have one of them at hand, feel free to leave out, or add two cans of any other ingredient.

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