Bean and Barley Arugula Salad

2 cups cooked barley
2 cups cooked cannellini beans
1/4 cup diced red onion
1/2 lemon, juiced and zested
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper flakes, optional
2 tablespoons olive oil
1 cup cherry tomatoes, halved
2 cups baby arugula leaves

In a large bowl, combine the barley, cannellini beans, and red onion. In a small container, whisk together the lemon juice and zest, red wine vinegar, salt, black pepper, and crushed red pepper. Slowly whisk in the oil. Pour the dressing over the barley and bean mixture and toss to coat evenly. Place the bowl in the refrigerator and allow to sit for 30 minutes for the flavors to combine.

Just before serving, add in the tomatoes and arugula, and toss to combine. Serve chilled.


Makes 6 servings.