Ingredients : (serves 2-3 persons)
Cooked pearl barley : 1 cup
Green beans : 1 cup(soaked overnight)
Carrots : 1
Red beets : 1
Cucumber : 1
Small radishes : few
Tomato : 1
Fresh parsley(finely chopped)
For dressing :Greek Yogurt : 1/3 cup ( or normal yogurt will also do)
Juice of 1 lemon
Honey : 1 tblsp.
Olive oil(prefered)/vegetable oil : 2 tblsp.
Garlic : 1 clove(big-grated)
Salt and ground Black pepper to taste
- To cook the barley, boil some water, add barley and little salt. Cook in reduced heat until barley in tender(it takes about 30-45 minutes average).
- Soak green beans in enough water overnight. Don't need to boil.
- To make the dressing : In a bowl, whisk together honey, lemon juice, yogurt, garlic and little salt and pepper. Chill in refrigerator for 30-45 minutes.
- Assembling the salad : cut all the veggies into bite size pieces. Before serving, in a big bowl, add the veggies, cooked barley and soaked green beans. Add chilled yogurt dressing. Mix and finally sprinkle chopped parsley. Season with salt and black pepper if needed.
and to my event "Spotlight : Summer food & drinks",
and to Madhuri of Cook-curry Nook on her event "Serve me some - Salad"