Artichoke and Red Pepper Barley Salad
A few weekends ago our little Funk family of three headed to a BBQ with 6 other mom friends, 6 dad friends, and our 8 total babies. It was certainly a new experience for all of us, spending our Sunday afternoon with 8 wiggly babies, all around three months of age, all insanely cute. We all offered to bring something (easy!) to the BBQ because lord knows not a single one of us has spare time on our hands to cook anything fancy. I volunteered a grain salad and whipped up something that wound up being a hit:
2 packs of Trader Joe’s 10-minute barley, cooked and cooled
2 small cans of sliced black olives
2 jars of roasted red peppers, diced
1 bag of frozen peas
2 cans of artichoke hearts, drained and chopped
Aside from cooking the barley, the only real prep work was to chop the artichokes and red peppers. Once the barley is cooked and slightly cooled, dump in all of the other veggies. Drizzle on a few gluts of olive oil and lemon juice, and a few pinches of salt to taste. Mix to combine well and serve at room temperature or cold.
This quantity made enough for 14 adults as a side dish so halve the recipe if you’re not making this for a big summer BBQ.