Tuscany Bean Salad

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.

Ingredients:

• 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

Directions:

• 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.
• Store in the fridge in an airtight container.