Chilled Barley and Veggie Salad

4 steps

• Place the barley and water into a medium size sauce pan. Bring the water and barley to boil, cover the pot with a lid and simmer for about 20-25 minutes until tender.
• When the barley is cooked, move to a medium bowl and chill in the refrigerator.
• While the barley is cooking, mince the garlic and saute in 1 Tbsp of canola oil in a small pan over low heat. Slowly cook the garlic for three minutes until golden brown then transfer to a large mixing bowl.
• Finely dice the sweet peppers, zucchini, yellow squash, and green onions. Add the veggies to the large bowl and combine with garlic, cooked and chilled barley, vinegar, remaining 3 Tbsp of canola oil, salt, and pepper. Mix well, chill and serve!

Tip:
Consider cooking the barley ahead of time, thus allowing it time to chill before combining with veggies and vinegar.