Ingredients
Ingredient |
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3 cups pearl barley (600g) |
2 x 400g can cannelloni beans, drained and rinsed |
1kg cherry tomatoes, halved |
8 celery stalks, halved and diced |
1 bunch parsley, chopped |
1 bunch basil, chopped |
½ red onion, finely diced |
1 cup extra virgin olive oil |
½ cup balsamic vinegar |
1 tsp crushed garlic |
2 tbsp caster sugar |
2 tsp salt |
1 tsp ground black pepper |
Method
1
Cook pearl barley according to packet instructions. Set aside to cool. |
|
2
In a large bowl, combine the barley, cannelloni beans, cherry tomatoes, celery, parsley, basil and red onion. |
|
3
In a jug, whisk together the olive oil, balsamic vinegar, crushed garlic, sugar, salt and pepper. |
|
4
Pour the dressing over the salad and toss gently to combine. |