Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.

Ingredients Nutrition

Directions

  1. Simmer barley in broth about 40 minutes until most of the water is absorbed.
  2. Let cool
  3. Peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos).
  4. Slice green onions.
  5. Finely chop rosemary.
  6. Toss everything together.
  7. Season with salt and pepper.
  8. Makes about 6 1-cup servings.
Most Helpful

4 5

This was really good. I left out the cucumbers per personal preference and added about 1/2 cup of Italian dressing because the barley seemed to soak it up fast. Great healthy salad for a buffet with really great colors. Thanks!

2 5

I made some changes, and it was just Ok for me. Instead of rosemary I substituted basil. I didn't have any veg. broth, so I used beef broth. The garbanzos were crunchy and hurt my teeth. The colors were very appealing to the eye. I really liked your baked beans recipe, however.