Barley is cooked in vegetable broth, making an ideal base for beans, fresh peppers and lemon juice in this salad which will stick to your bones. Kids will have fun whisking together the oil, vinegar and mustard to make the delicious dressing. This recipe comes to us from Amy Deline, The Gourmand Mom.
Adult: Prepare the barley according to package directions, using the vegetable stock in place of water. Slice the sun-dried tomatoes and cut the bell pepper, jalapeno and shallot into a fine dice.
Kid: Open the beans using a can opener and drain can’s liquid using a colander. Squeeze the juice from the lemon into a cup.
Together: When the barley has cooked and cooled slightly, fluff with a fork and transfer to a serving bowl. Add the drained beans, sun-dried tomatoes, peppers, shallot and garlic.
Kid: Prepare the dressing by whisking together the olive oil, vinegar and mustard. Season with salt and pepper to taste.
Together: Drizzle the bean and barley mixture with the dressing, tossing thoroughly to ensure the ingredients are evenly distributed. Refrigerate until cool and enjoy!