Mediterranean Bean Salad

1 1/3 cups cooked barley
1 1/3 cups cooked garbanzo beans
1 1/3 cups cooked white beans
3 bell peppers of various colors (orange, yellow, red), chopped
1 cup sun-dried tomatoes
1/2 cup packed fresh basil leaves
1/4 cup packed fresh parsley
4 cloves garlic, peeled
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1/2 lemon, juiced
salt and pepper to taste

Mix together barley, garbanzo beans, white beans and chopped peppers. In a food processor place the sun-dried tomatoes, basil, parsley, garlic and olive oil. Pulse until it it turns to a chunky paste. You should still be able to see the different colors from green herbs to the red tomatoes.

Add the pesto to the beans, barley and peppers along with the white vinegar and the lemon juice. Stir to combine. Season with salt and pepper as desired.


Makes 6-8 servings.