Description
A simple, hearty side dish packed with beans and fresh dill, tossed with lemon and olive oil. A perfect lunch loaded with fresh flavor.
Ingredients
Units
Scale
- 1 cup (240 ml) pearl barley, uncooked
- 1 lb (450 g) fresh green beans, washed, trimmed, and cut into 2" pieces
- (1) 15 oz (425 g) can chickpeas, rinsed and drained
- 4 oz (115 g) container crumbled feta
- 1/2 cup (120 ml) chopped fresh dill
- juice of 2 lemons
- 1/3 - 1/2 cup (80-120 ml) extra virgin olive oil*
- salt and pepper, to taste
Instructions
- Prepare the pearl barley according to package instructions. When finished cooking, place in large bowl.
- While the barley is cooking, place the green beans in a large pot of boiling water and bring back to a boil. Reduce the heat to medium and cook until crisp tender, about 3 minutes. Drain well.
- Add the green beans, chickpeas, feta, dill, lemon juice, and ⅓ cup of the oil with salt and pepper to taste, and stir gently to combine. If the salad seems dry, add a bit more oil and adjust the seasoning as necessary. Serve warm and enjoy!
Notes
- This salad is wonderful as leftovers, but you will need to add more olive oil as the barley absorbs the oil as it sits.
- I like this salad very lemony with plenty of dill!
- If you don’t like a huge citrus pop and lots of fresh herbs, start with half the amounts listed and add more to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310