SC Johnson Family Economics Blog
Tuesday, January 13, 2015

Healthy Snap Pea and Barley Salad | Family Economics


Alison Lewis 


If you don’t cook with barley very often, you are missing out. This grain is versatile, going beyond the beef and barley soup and full of health benefits, being called a “super food”. If you’re like me and trying to start off the New Year right, add barley to your cooking repertoire. Barley can reduce blood glucose levels, blood pressure and cholesterol levels. This recipe for a “Snap Pea & Barley Salad” is filled with fresh herbs, and a low-fat dressing. Serve with grilled chicken or shrimp on the side or toss together for a main dish salad. Be sure to store leftovers in Ziploc® Brand Containers with One Press Seal for up to three days. Store uncooked barley in Ziploc® Brand Slider Storage Bags with the Smart Zip® Seal to retain its freshness until ready for use.

Snap Pea and Barley Salad 

Snap Pea and Barley Salad

Cook: 10-15 minutes
Prep: 5 minutes
Yield: 4 servings


1 cup quick-cooking pearled barley
8 ounce fresh snap peas, sliced
1 red bell pepper, seeded and thinly sliced
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 teaspoon grated lemon zest
2 tablespoon nonfat Italian dressing
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon freshly ground pepper
Grated Parmesan cheese (optional)


In medium pot of boiling water, cook barley covered, for 10 to 15 minutes or until tender. Remove from heat and let stand 5 minutes.

In a large mixing bowl, combine snap peas, bell pepper, mint, basil, and lemon zest. Stir in barley, Italian dressing, lemon juice, olive oil and pepper, mixing gently. Sprinkle with Parmesan before serving, if desired.

How else do you incorporate barley into your recipes?

Photo courtesy of Alison Lewis.

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