8 ounces sugar snap peas, trimmed and sliced into matchsticks
½ cup chopped fresh flat-leaf parsley
¼ cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¾ teaspoon salt
¼ teaspoon freshly ground pepper
Preparation
Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine.
Nutrition information
Serving size: about ⅔ cup
Per serving: 151 calories; 5 g fat(1 g sat); 4 g fiber; 23 g carbohydrates; 4 g protein; 10 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 755 IU vitamin A; 16 mg vitamin C; 38 mg calcium; 1 mg iron; 301 mg sodium; 108 mg potassium
