Summer Barley Salad with Corn and Chickpeas
I buy a pack of Trader Joe’s 10-minute whole grains (barley, farro or wheat berries) pretty much every week. They’re goof-proof, and offer a nice alternative to rice or quinoa. I was able to whip up this salad in the 10 minutes it took to cook the barley, and enjoy it for lunch all week long.
1 package 10 minute barley (makes 3 cups cooked)
1 can no salt/sugar added corn
2 roma tomatoes, diced
1 can chickpeas, drained and rinsed
1 can sliced black olives
1 bunch of parsley, chopped
Lemon juice, olive oil and sea salt to taste
Cook barley according to package directions. Meanwhile, dice tomatoes, and put them in a large bowl with chickpeas, corn, olives and parsley.
Once barley has cooked, add it to the bowl.
Drizzle with lemon juice and olive oil. Add salt to taste. Mix to combine. Serve warm or chilled.