sean’s place

Lime Barley Salad

My internal combustion engine has been firing on all cylinders today. I’ve been going for health and whipped this up with some left-overs: a lime-barley salad.

Whisk in a mixing bowl:

1. Juice of 1/2 a small lime
2. 1/6 to 1/3 of a cup of olive oil
3. Pepper to taste

Then add and stir into the bowl:

1. 1 cup of baked pearled barley (to bake: in a greased oven-safe dish, add 2 cups pearled barley, 1 can beef consomme, 16oz beef broth, a pat of butter, and (kosher) salt to taste. Pop in the oven at 400 F for about 1 hour)
2. Diced yellow bell pepper and red onion (as much as you’d like)
3. Some shredded or otherwise small greenery (I used mixed baby greens)
4. Half a small red tomato, cubed.

Eat.