|1||cup pearled barley (makes 3-4 cups)|
|4||cups water or vegetable broth|
|1||15.5 ounce can red beans, rinsed and drained|
|1||cup shredded Florida carrots|
|1||cup chopped Florida celery|
|2||tablespoons olive oil|
|2||tablespoons lime juice|
|2||tablespoons chopped cilantro|
|Salt and pepper to taste|
- Cook barley in gently boiling water or broth in medium saucepan with cover until tender and water has been absorbed (about 45 minutes). Let cool; rinse with cold water, drain.
- Combine cooked barley, beans, carrots and celery in large serving bowl.
- Combine oil, lime juice, salt and pepper and drizzle over barley mixture, mix well. Sprinkle cilantro over salad. Cover and chill in refrigerator for a couple of hours before serving if time allows.