This highly adaptable salad invites substitutions. Trade out any of the vegetables or beans to create your own personal version. The barley is slightly undercooked so it retains a chewy texture while still absorbing flavor from the dressing.
2 cups water
1 cup barley (not quick-cooking)
3 medium plum tomatoes, chopped (1 1/2 cups)
1 (15-oz.) can cannellini beans, drained, rinsed
1/2 cup chopped red or yellow bell pepper
1/2 cup chopped fresh basil
1/2 small red onion, thinly sliced
1/3 cup sliced pimiento-stuffed green olives
1/4 cup white wine vinegar
3 tablespoons olive oil
1/2 teaspoon pepper
1/4 teaspoon coarse salt
2 cups lightly packed baby spinach
1. Bring water to a boil in medium saucepan over high heat. Add barley; reduce heat to medium-low. Simmer, covered, 30 to 35 minutes or until water is absorbed (barley will be slightly undercooked). Remove from heat.
2. Place barley in large bowl; cool, stirring occasionally. Stir in tomatoes, beans, bell pepper, basil, onion and olives.
3. Whisk vinegar, oil, pepper and salt in small bowl. Pour over barley mixture; toss to coat. Stir in spinach.
5 (1 1/3-cup) servings
PER SERVING: 330 calories, 10.5 g total fat (1.5 g saturated fat), 10.5 g protein, 49.5 g carbohydrate, 0 mg cholesterol, 440 mg sodium, 11.5 g fiber