Mediterranean Bean and Barley Salad

This refreshing Mediterranean Bean and Barley Salad combines the creamy texture of cannellini beans and the hearty flavor of pinto beans with nutty barley. Tossed with fresh herbs, vibrant vegetables, and a tangy lemon dressing, this dish is both filling and nutritious. It’s perfect for a light lunch or as a side dish for dinner, showcasing a balance of traditional and creative elements while being vegetarian and high in fiber.

Ingredients:

• 1 cup cooked cannellini beans
• 1 cup cooked pinto beans
• 1 cup cooked pearl barley
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked cannellini beans, pinto beans, and pearl barley.
2. Add the cherry tomatoes, cucumber, red onion, parsley, and mint to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. If using, sprinkle feta cheese on top before serving.
6. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.