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6 servings, 1/6 recipe (251 g) each
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Add 1/2 cup chopped fresh mint to salad just before serving.
Bring 3/4 cup uncooked barley and 3 cups water or chicken stock to boil in saucepan; cover. Simmer on medium-low heat 40 min. or until water is completely absorbed and barley is tender. Remove from heat. Fluff with fork before using as desired.
This flavourful salad can be refrigerated up to 24 hours before serving.
As a bonus, this delicious salad is high in fibre from the combination of barley and navy beans.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.