Recipe For Black Barley Purslane And Watermelon Salad

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GREEK WATERMELON-BARLEY SALAD



Greek Watermelon-Barley Salad image

Provided by Laurie Woolever

Categories     easy, salads and dressings

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 1/2 cups barley, rinsed
Salt
1/4 cup diced red onion
1/2 cup extra virgin olive oil
1 green bell pepper, cored and diced
1/4 cup red wine vinegar
2 tablespoons capers
1 garlic clove, minced
2 cups diced watermelon
1 cup cooked black-eyed peas or one 15-ounce can black-eyed peas, drained
1 cup halved grape tomatoes
1 cucumber, peeled, seeded and diced
1 cup crumbled feta cheese
1/2 cup chopped curly parsley
1/4 cup chopped dill

Steps:

  • In a large pot, combine barley and about 2 quarts water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit for 5 minutes. Drain and cool.
  • In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to barley and toss. Add watermelon, black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again. Serve cold or at room temperature as a main course or, if desired, with grilled shrimp or chicken.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 670 milligrams, Sugar 8 grams

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