Barley and White Bean Salad with Parsley – Caper Dressing
Simple and Delicious!
- 1 1/2 cups of regular barley (not quick cooking type)
- Salt
- 2 cups of tightly packed fresh parsley leaves
- 3 Tablespoon of drained capers
- 2 medium garlic clove, peeled (We raise elephant garlic which is not as strong as regular garlic so we use a little more.)
- 5 Tablespoons of lemon juice
- 5 Table of extra-virgin olive oil
- 1 15 ounce can of cannelloni beans drained and rinsed
- 1 cup wheat berries cooked (to cook wheat berries place them in 2 cups of water and cover. Bring to a boil. Cook on low for 45-60 minutes. Do this ahead of time.)
- Chopped tomatoes
1. Place barley into 2 quarts of boiling salted water and simmer briskly until barley is al dente, about 25-30 minutes. You want it to still be chewy.
2. Meanwhile, place parsley and capers and garlic in food processor or blender. Process until finely ground. Add lemon juice and olive oil and process until smooth. Transfer to a bowl. Salt if needed.
3. Drain cooked barley and wheat berries well and transfer to a large bowl. Add beans and toss to combine.
4. Drizzle the dressing on top and fold until well covered. Adjust seasonings and cool to room temperature.
5. Top with cut tomatoes and serve alone or on lettuce.