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.


  • 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
taste of tuscanyDirections:
  • 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.

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