1 can (540 mL) black, red, white or lima beans , no salt added
1 cup (250 mL) cucumber, cut in half lengthwise, then sliced
1 cup (250 mL) bell pepper, your choice, diced
1/2 cup red onion, diced
1/2 cup sliced kalamata olives packed in oil, drained, reserving 3 tbsp of oil
1/4 cup lemon juice
1/4 cup fresh parsley chopped
1 tbsp dried oregano
100g feta, coarsely crumbled
Freshly ground pepper
Instructions
In a saucepan, bring 6 cups (1.5 L) of water to a boil and cook barley for approximately 20 minutes or until tender. Drain, cool under cold water, then drain again.
In a large bowl, mix barley, beans, vegetables and olives.
In another bowl, whisk reserved oil with lemon juice. Add herbs, Feta and pepper and pour over salad. Mix well and serve.
Originally Submitted
3/7/2015
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