By Amy Deline, The Gourmand Mom
1 cup barley
2 cups vegetable stock or water
1 can garbanzo beans, draine
1 can great northern beans or navy beans, drained
1/4 cup sun-dried tomatoes, sliced
1 red bell pepper, diced
1 jalapeno pepper, finely diced
1 shallot, finely diced
1 teaspoon garlic, minced
1/4 cup olive oil
1 tablespoon red wine vinegar
1 1/2 tablespoon lemon juice
1 teaspoon dijon mustard
Salt and pepper
1. Prepare the barley according to package directions using the vegetable stock or water. (I used fast-cooking barley, which simmered in a covered pot for about 11 minutes, until the stock was absorbed. Other types of barley will require a longer cook time.) Allow to cool, then gently fluff.
2. Combine the cooked barley with the drained beans, sun-dried tomatoes, peppers, shallot, and garlic. Prepare the dressing by whisking together the olive oil, vinegar, lemon juice, and mustard. Season with salt and pepper. Drizzle the dressing over the barley and bean mixture. Toss to combine.
3. Refrigerate and serve cool.
