sugar snap peas, trimmed and sliced into matchsticks
chopped fresh flat-leaf parsley
finely chopped red onion
extra-virgin olive oil
freshly ground pepper
- Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
- Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine.
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