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White Bean & Barley Salad With Greek Vinaigrette

The Blonde Chef
  • 35 minutes
  • Serves 5 to 6

INGREDIENTS

1 14 ounce can

small white beans

About 1.5 cup uncooked instant barley

1 tsp

salt

1 24 ounce container

chicken broth

1/2

red onion (thinly sliced)

1

cucumber deseeded and diced

1

bunch parsley (roughly chopped)

Dressing

The juice of 1 lemon

1 cup

olive oil

2

garlic cloves

1 tsp

salt

1 tsp

dried oregano

1/2 cup

rice wine vinegar