Lean Green Warm Barley Salad
Recipe by Deanna Segrave-Daly, RD, LDN
1 cup barley
2 cups water
1 cup vegetable broth
1 can (14.5 oz.) Libby's Naturals Cut Green Beans, drained
1 can (15 oz.) Libby's Naturals Sweet Peas, drained
2 cups chopped kale
1/4 cup golden raisins
2 stalks scallions/green onions, chopped
1/2 cup shredded cheddar cheese
1/4 cup chopped pecans
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1. In pot, add barley, water and vegetable broth. Bring to boil, cover, lower to simmer and cook according to package instructions. Remove from stove, fluff with fork and let cool 10 minutes. Spoon barley into large serving bowl.
2. Add green beans, peas, kale, raisins, scallions/green onions, cheese and pecans to bowl. Mix well.
3. In small bowl, whisk together oil, vinegar and black pepper. Pour over salad, toss together and serve.