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    Sugar Snap Pea & Barley Salad

    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.

    Ingredients

    • 2 cups water
    • 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 salt
    • 1/4 teaspoon freshly ground pepper

    Instructions

    Step 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.
    Step 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.

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