White Bean & Barley Salad with Greek Vinaigrette

  • 14 oz. can of small white beans
  • 1 1/2 cup uncooked instant barley
  • 1 tsp. salt
  • 1 container (24 oz.) of Kitchen Basics chicken broth
  • 1/2 red onion, thinly sliced
  • 1 cucumber, seeded and diced
  • 1 bunch of fresh parsley, roughly chopped
  • 1/2 cup of feta cheese, crumbled
  • Freshly ground black pepper to taste

For the Dressing:

  • Juice of 1 fresh squeezed lemon
  • 1 cup of olive oil
  • 2 garlic cloves
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 1/2 cup rice wine vinegar

In a large pot, add chicken broth and salt and bring to a boil. Add the barley and cook for about 20 minutes or until barley is soft. Then, drain and rinse with cold water. Add the cooked barley to a large bowl. Strain the can of beans, rinse with cold water and add them to the barley. Add the red onion, cucumber, feta and parsley, gently stir until well combined. Set aside.

In a food processor, combine all of the ingredients for the dressing except for the olive oil. While blending, slowly add the olive oil. Pour over the bean and barley mixture tossing to combine. You can serve immediately or chill in the refrigerator for about 15 minutes allowing flavors to meld before serving. Enjoy!