Name: Bean Barley Tabbouleh
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 tablespoons olive oil (extra virgin); 1 clove garlic (finely grated or minced); 3 tablespoons lemon juice; 0.5 teaspoon sea salt (plus more to taste); null null black pepper (to taste); 0.5 cup uncooked barley (cooked according to package directions); 0.75 cup white beans (canned (navy, cannellini, great northern)); 0.25 cup roasted almonds (chopped (or preferred nuts or seeds) *optional); 0.75 cup cucumber (diced (Persian or English works best)); 0.75 cup tomatoes (finely diced ripe); 3 null scallions (thinly sliced (white and green parts)); 1.5 cups fresh parsley (chopped flat-leaf); 0.25 cup fresh mint (finely chopped fresh mint leaves)

Instructions

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1

In a large bowl, whisk together the olive oil (4 tbsp), lemon juice (3 tbsp), garlic (1 clove), sea salt (0.5 tsp), and [black pepper].
2

Add barley (1 cup) and toss until well-coated (save remaining barley for another recipe).
3

Fold in the white beans (0.75 cup), roasted almonds (0.25 cup), cucumber (0.75 cup), tomatoes (0.75 cup), and scallions (3).
4

Gently fold in the fresh parsley (1.5 cups) and fresh mint (0.25 cup). Taste and adjust seasoning - you may want to add more [lemon juice], [sea salt], or [olive oil] to suit your preference. Serve at room temperature or chilled. (Optional: Letting the salad rest for 10 minutes after mixing helps the flavors meld and improves the overall texture)