Sugar Snap Pea and Barley Salad
Ingredients
2 cups water
1 cup barley, quick cooking
8 ounces sugar snap peas (in pod)
1/2 cup cilantro
1/4 cup red onion in slices
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
Bring water to boil, add barley in a medium saucepan. Cook covered for 12 minutes or till done. Remove from heat, let stand 5 minutes. Rinse under cold water and put barley into a large bowl. Add snap peas, cilantro, onion, oil and lemon juice. Toss. Salt and pepper to taste. Makes 6-8 servings.
This is a very light and delicate tasting salad. A serving provides approximately 150 calories, 4 grams of fiber, 23 grams of carbohydrates, 5 grams fat and 4 grams of protein.
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