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Sugar Snap Pea and Barley Salad

2 cups water
1 cup quick-cooking barley
8 ounces sugar snap peas, trimmed and sliced into matchsticks
1/2 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Bring water to a boil in a medium saucepan. Add barley and cook, covered, for
10 to 12 minutes, or according to package directions. Remove from the heat
and let stand, covered, for 5 minutes.
2. Rinse the barley under cool water and transfer to a large bowl. Add snap peas,
parsley, onion, oil, lemon juice, salt and pepper and toss to combine.

 

 

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