Black Barley Salad

serves 8


  • 2 10-ounce bags cooked black barley, thawed (about 2 1/2 cups, but more would be fine)
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 Roma tomatoes, diced
  • 3 scallions, sliced
  • 1/4 cup of diced jimaca
  • 1/4 cup of crumbled feta
  • 1/2 cup of your favorite vinaigrette (I love, love, love, love, love Girard's Light Champagne Vinaigrette)
  • 2 tablespoons chopped fresh basil


  1. Toss ingredients together and enjoy!


  • To cook dry black barley - Rinse 1 cup of dry black barley with cold water and place it in a heavy bottom saucepan with 5 cups of water or broth and salt if desired.  Bring to a boil; reduce heat and simmer 45-60 minutes, or until tender.  Drain if necessary.  Makes about 3 1/2 cups.