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Sugar Snap Pea & Barley Salad

Sugar Snap Pea & Barley Salad
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You get two sides in one with this dish—whole-grain barley along with crisp matchsticks of vitamin- and fiber-rich snap peas. Serve with roasted or grilled salmon or chicken.

Prep: 30 Minutes | Total Time: 30 Minutes
  • 2 cups
  • 1 cup
    quick-cooking barley
  • 8 ounces
    sugar snap peas, trimmed and sliced into matchsticks
  • 1/2 cup
    chopped fresh flat-leaf parsley
  • 1/4 cup
    finely chopped red onion
  • 2 tablespoons
    extra-virgin olive oil
  • 2 tablespoons
    lemon juice
  • 3/4 teaspoon
  • 1/4 teaspoon
    freshly ground pepper
  1. 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.
  2. 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.
Nutritional Information

Makes: 6 servings
Serving Size: 2/3 cup
  • Calories152
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates23 g
    • Dietary fiber4 g
  • Protein4 g
  • Sodium301 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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