Mediterranean barley salad with roasted vegetables & mixed beans

Perfect for your salads or grain bowls, barley gives them a hearty texture and delicious depth of flavour! We need about 25-30g of fibre/day and barley is packed with fibre! Barley provides 5g of fibre per 1/2 cup of hulled barley. So, adding barley to your meals is a tasty way to meet your daily fibre goals. Try this delicious Mediterranean barley salad with roasted vegetables & mixed beans. It’s the perfect balance of nutrients, flavour, and fibre!

Ingredients:

• 2 cups cooked barley 
• 1 red bell pepper, cut into 1” squares
• 1 yellow bell pepper, cut into 1” squares
• 1 zucchini, cut into large dice 
• ¼ red onion, roughly chopped 
• 2-3 tbsp olive oil (for drizzling)
• Salt and black pepper, to taste 
• 8 to 10 sun dried tomatoes, sliced  
• 1 cup pickled artichokes, roughly chopped 
• ½ cup mixed olives (half kalamata & half green), sliced 
• 1 can mixed bean medley, rinsed & drained
• ½ cup crumbled feta cheese
• ½ cup fresh dill, chopped  
• ½ cup fresh parsley, finely chopped  

Vinaigrette:

• ½ lemon, juiced
• 1 clove garlic, minced  
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper 
• 1 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• ¼ cup extra virgin olive oil

Directions:

1. Cook the barley according to package instructions. Once cooked, set aside to cool.
2. In a large bowl, combine the red and yellow bell peppers, zucchini, and red onion. Season with salt, pepper, and drizzle with olive oil. Toss to coat. Transfer vegetables on a baking sheet and roast in a preheated oven at 425°F  for 12-13 min or until the vegetables are tender and lightly browned.
3. In a separate small bowl, whisk together the lemon juice, minced garlic, oregano, smoked paprika, salt, pepper, white wine vinegar, balsamic vinegar, and olive oil. Alternatively, combine the ingredients in a small jar, close the lid, and shake well.
4. In a large serving bowl, combine the cooked barley, roasted vegetables, sun-dried tomatoes, pickled artichokes, olives, mixed beans, crumbled feta, chopped dill, and parsley.
5. Drizzle the vinaigrette over the salad, toss everything together until evenly coated. Taste and adjust seasoning if needed. 
6. Serve and enjoy!