Ingredients

• 1 cup dry barley
• 3 cups water
• ¼ cup dried cranberries
• 1 cup fresh blueberries
• 1 cup sweet snap peas, chopped
• 2 cups apples or another fresh fruit or veggie, chopped (about 1 1/3 medium apples [3” diameter])
• ½ cup red bell pepper, seeded and chopped (about 1 small pepper)
• ½ cup green onions, sliced thin
• 1 Tablespoon vinegar
• 3 Tablespoons oil
• ¼ cup lemon or lime juice

Directions

1. Place barley and water in a 2 or 3 quart saucepan. Bring to a boil, then turn to low. Cook covered for 45 minutes.
2. Rinse cooked barley briefly in cold water. Drain.
3. Add remaining ingredients. Toss well.
4. Refrigerate leftovers within 2 hours.

Notes

• Substitute different fruits and vegetables in season.
• Add nuts or seeds for added protein.

Photo and Recipe Source: https://www.foodhero.org/recipes/barley-summer-salad