Sugar Snap Pea & Barley Salad

This recipe was featured in an email today from the www.lifescript.com website. "You get two sides in one with this dish-whole-grain barley along with crisp matchsticks of vitamin- and fiber-rich snap peas. Serve with roasted or grilled salmon or chicken."

• Ready In: 27 mins
• Serves: 6
• Yields: 6 dishes of salad

Ingredients

• 2  cups water
• 1  cup quick-cooking barley
• 8  ounces sugar snap peas, trimmed and sliced into matchsticks
• 1⁄2 cup flat leaf parsley, chopped fresh
• 1⁄4 cup red onion, finely chopped
• 2  tablespoons extra virgin olive oil
• 2  tablespoons lemon juice
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper

Directions

1. Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
2. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine.