8 Servings 20 min Cook
1 3/4 Cup White Beans
1 1/2 Cup Barley
3 Cup Organic Vegetable Stock
1/2 Medium (2-1/2" dia) Onions
1 Cucumber (8-1/4") Cucumber
4 Sprig Parsley
1 Lemon yields Lemon Juice
1 Cup Olive Oil
2 Clove Garlic
1 Tsp Salt
1 Tsp, leaves Oregano
1/2 Cup Rice Wine Vinega
In a large pot, add the stock & salt and bring to a boil.
Add the barley and cook for about 20 minutes or until soft and tender.
While barley is cooking, de-seed and chop cucumber, thinly slice onion, rough-chop parsley, and peel and mince garlic.
Set aside.
Using a strainer, drain and rinse barley with cold water.
Add to a large bowl.
Open the can of beans and pour into the strainer.
Rinse with cold water and add to the barley.
Add in the sliced onion, diced cucumber, and roughly chopped parsley to the bowl.
To make the dressing, in a food processor combine vinegar, oregano, garlic, and lemon juice.
Blend for a few seconds.
While blending, slowly add the olive oil in a stream to form an emulsion.
(if you do not have a food processor this can be done by hand with a hand whisk, however it does not work quite as well this way.
)
Pour over the bean and barley mixture and toss to combine.
Chill in the fridge for about 15 minutes to let the flavors meld (optional) and serve!
