I adapted this from a recipe in the Vegetarian Slow Cooker Cookbook and made it for Christmas dinner. Yes, Christmas. In case you haven’t already guessed, my life has been so incredibly hectic (for various reasons) that I have been sitting on a ton of recipes that need to be posted. I am trying to be better. I really loved this salad. It was garlicky and oniony and wonderful. I love those flavors. Most of the family wasn’t as excited about it as me because there are so many other wonderful, comfort-food-type things at a Christmas dinner, but I was proud to provide a healthy, fresh offering for those who wanted it. I haven’t made this since, but I have a feeling it’s going to appear often this summer when the air is full of heat and a chilled salad with a little bulk would be well-appreciated.
1 cup uncooked barley
3 cups water or vegetable broth
1 15-oz. can kidney beans, drained and rinsed
3 medium tomatoes, chopped
6 green onions, chopped
4 celery ribs, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon paprika
salt and pepper, to taste
1. Cook the barley in the water or vegetable broth till tender. Let it cool completely.
2. Mix the barley, kidney beans, tomatoes, green onions, and celery in a large bowl.
3. In a lidded jar, combine the olive oil, red wine vinegar, garlic, paprika, salt, and pepper. Shake well.
4. Pour the dressing over the salad and mix.
5. Let it sit at least 2 hours (the longer it sits the better it is). Serve room temperature or chilled.