This salad was inspired by a salad I had from our local butcher. It was so good and so different that I wanted to make my own. The red pepper, beans, and pesto scream Tuscany to me. I could not find a recipe anywhere but used the ingredients off of the container. I gave it my best effort and while, I do believe the store did it better, at least this is homemade.
1 cup dry pearled barley
1 can chickpeas
1 can cannellini beans
½ red pepper, diced
½ green pepper, diced
1-2 stalks diced green onion
3 tbsp pesto
10 chopped sundried tomatoes +some juice
2 tsp minced garlic
squeeze of fresh lemon juice
salt and pepper to taste
olive oil as needed
Cook barley according to instructions. Usually 1:3 ratio of barley to water. Boil then bring to a simmer for about 25-35 minutes.
Drain and rinse the cans of beans.
In a large bowl combine all of the ingredients.
Drizzle in some olive oil, sundried tomato juice, and lemon juice. Taste test to see how much is needed.