I recently discovered precooked black barley in the freezer section of my grocery store so I bought it and used it to make this refreshing chopped salad.  It was so good, my girls and I were fighting over the last serving.  If you've never had Jicama, it's a slightly sweet, mild flavored, very moist, and very crunchy root vegetable from Mexico - very high in Fiber and Vitamin C.  If you can't find precooked barley, I've included directions for cooking dried barley below.

Black Barley Salad

Serves 8

Printable Recipe

Ingredients

• 2 10-ounce bags cooked black barley, thawed (about 2 1/2 cups, but more would be fine)

• 1 orange bell pepper, diced

• 1 yellow bell pepper, diced

• 2 Roma tomatoes, diced

• 3 scallions, sliced

• 1/4 cup of diced jimaca

• 1/4 cup of crumbled feta

• 1/2 cup of your favorite vinaigrette (I love, love, love, love, love Girard's Light Champagne Vinaigrette)

• 2 tablespoons chopped fresh basil

Directions

1. Toss ingredients together and enjoy!

Note

• To cook dry black barley - Rinse 1 cup of dry black barley with cold water and place it in a heavy bottom saucepan with 5 cups of water or broth and salt if desired. Bring to a boil; reduce heat and simmer 45-60 minutes, or until tender. Drain if necessary. Makes about 3 1/2 cups