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Nutrition Facts
Serving Size 1 (322g) Recipe makes 4 servings
Calories 239
Calories from Fat 42		(17%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 471mg		19%
Potassium 449mg		12%
Total Carbohydrate 45.8g		15%
	Dietary Fiber 10.2g	40%
	Sugars 3.5g
Protein 6.5g		12%
detailed view... how is this calculated?

Lemon Mint Barley Salad

Recipe #120136 | 40 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: chia
Apr 30, 2005

adapted from cooking light

SERVES 4 (change servings and units)

Ingredients

1/4 cup finely chopped fresh mint
1 teaspoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 1/4 cups water
1 cup uncooked pearl barley
2 cups chopped tomatoes
3/4 cup chopped green onion
2 tablespoons capers
2 tablespoons chopped pitted kalamata olives
1 tablespoon extra virgin olive oil

Directions

1
Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed.
2
Remove from heat; cover and let stand 5 minutes.
3
Spoon barley into a large bowl; cool slightly. Add mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, 2 tablespoons lemon juice,red pepper and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat.

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Featured Reviews for This Recipe

From: Vina

On May 8, 2005

I really love the fresh, springlike taste of this. The fresh mint, lemon, and olives are wonderful together. The only change that I will make is to sub whole wheat orzo or other tiny whole wheat pasta for the barley. While its flavor is wonderful in this salad, the texture of it seemed a bit too 'hearty' for the flavors. There was also no indication of where the lemon zest should be added (I put it in the dressing mixture and it worked perfectly). None of that changes the fact that this salad is delicious and one I will make again. Thanks for posting it.

1 person found this review helpful

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From: ~Rita~

On May 6, 2005

I made 1/2 the recipe. This was great! Love all the flavors. I used yellow and orange tomatoes. This has a nice chewy texture. A bright and light flavor of spring! Great for a hot summer day!

1 person found this review helpful

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From: Aunt Cookie

On Sep 6, 2008

I liked this salad quite a bit. It's great for my bag lunch, because it tastes very good at room temp. I stuck pretty closely to the recipe, adding some shredded zucchini for added color. I really enjoyed the saltiness of the capers and the olives with the slight sourness of the lemon juice. Next time I'll probably add even more mint to the salad. I'll be making this again, I'm sure. Thanks!

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From: Heather U.

On May 12, 2005

chia, I made this salad last night and it tastes great. I used whole wheat couscous rather than barley (thought I had some but couldn't find it!). I also didn't have any tomatoes and felt that canned wouldn't work well for this fresh recipe so I went without, instead adding an extra tbsp of lemon juice. It's a really nice salad. I love the combination of lemon and mint, which work well with the remaining ingredients. Little bursts of heat from the red pepper flakes really complete the dish. Thanks!

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