Recipes — May 19, 2016 at 12:17 pm

Barley Tabbouleh Salad Recipe

by
Photo Credit: Nichole Mitchell

Photo Credit: Nichole Mitchell

This recipe serves 4

2 cups cooked (al dente) barley, cooled
2 cups parsley, washed and roughly chopped
1 bell pepper (color of choice), diced
1 vine tomato, seeded and diced
½ small onion, finely chopped
½ seedless cucumber, diced
3 tbsp good quality extra virgin olive oil
2-3 tbsp lemon juice (approximately 1/2 lemon)
1 tsp salt and pepper

In a large bowl, mix together barley, parsley, bell pepper, tomato, onion, and cucumber. Toss in olive oil, lemon juice, salt and pepper until well combined. Serve immediately or refrigerate to let flavors mingle. Will keep for 2-3 days in the fridge.

Nutrients per serving:

Calories (kcal) 167.1 Fat (g) 4.2 Saturated Fat (g) 0.6 Trans Fat (g) 0.0 Cholesterol (mg) 0.0 Sodium (mg) 615.6 Potassium (mg) 465.6 Carbohydrate (g) 31.2 Fiber (g) 4.2 Sugar (g) 2.2 Protein (g) 3.7 Vitamin A (RAE) 139.5 Vitamin C (mg) 134.4 Calcium (mg) 68.6 Iron (mg) 3.5 Vitamin D (μg) 0.0 Vitamin E (mg) 1.1 Thiamine (mg) 0.1 Riboflavin (mg) 0.1 Niacin (NE) 3.5 Folate (DFE) 78.7 Vitamin B6 (mg) 0.2 Vitamin B12 (μg) 0.0

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