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Recipe Summary

prep:
30 mins
cook:
10 mins
Yield:
8 cups
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Ingredients

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Directions

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  • Bring 2 cups water and 1 teaspoon salt to boil in a medium saucepan. Stir in barley and simmer 8 to 10 minutes, or until tender. Remove from heat and let stand 3 minutes.

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  • Meanwhile, in large bowl, combine beans, bell peppers, parsley, and shallots. Add cooked barley and toss. In small bowl, whisk together oil, vinegar, cumin, sugar, salt and pepper, and hot-pepper sauce. Pour over salad and toss until thoroughly combined.

Nutrition Facts

86 calories; total fat 4g; carbohydrates 11g; fiber 2g; protein 2g.

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