Total Time
40mins
Prep 10 mins
Cook 30 mins

A nice change from potato or pasta salad, this is a healthy cold salad with barley, toasted pecans and a few readily on-hand veggies. From Gourmet magazine, July 2001.

Ingredients Nutrition

Directions

  1. In a large saucpan, boil barley, water, and salt.
  2. Reduce heat and simmer, covered, until barley is tender.
  3. While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
  4. Remove barley from heat and let stand covered for 5 minutes.
  5. Drain barley in a colander, rinse under cold water and drain well.
  6. Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.
Most Helpful

Very nice. I already had all of the ingredients other than carrots and shallots, so I omitted the carrots and used extra celery and subbed scallions for shallots. I also added a few rough-chopped dried cranberries, which was a lovely addition. Will make again.

Ameliahead April 22, 2009

Terrific! We're incorporating more resistant starches into our diet - cooked, cooled barley fits the bill. thanks for posting this!

One Happy Woman May 02, 2008

Fabulous! We just loved this! So healthy and cleansing. Served with Dilly Sole recipe--made a great combination.

spatchcock April 22, 2008