Are you tired of boring, bland salads that leave you hungry and unsatisfied? Get ready to revolutionize your meal prep with our mouthwatering Barley Egg and Green Pea Salad! This isn't just another recipe – it's a nutritional powerhouse that combines hearty barley, protein-rich eggs, and vibrant green peas into a dish that's both incredibly delicious and supremely healthy. Perfect for health-conscious foodies, busy professionals, and anyone looking to add some excitement to their lunch routine, this salad is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup barley
- 2 hard-boiled eggs, chopped
- 1 cup green peas, cooked
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the barley thoroughly under cold running water to remove any debris or dust.
- In a medium saucepan, combine the barley with 3 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25-30 minutes until barley is tender but still slightly chewy.
- While barley is cooking, prepare the hard-boiled eggs by placing them in a pot of cold water. Bring water to a boil, then reduce heat and simmer for 10 minutes. Immediately transfer eggs to an ice bath to stop cooking, then peel and chop.
- Cook green peas in boiling salted water for 3-4 minutes until bright green and tender. Drain and rinse with cold water to stop cooking process.
- Once barley is cooked, drain any excess water and let it cool to room temperature for about 10 minutes.
- In a large mixing bowl, combine the cooled barley, chopped eggs, green peas, diced red onion, and chopped fresh parsley.
- Drizzle olive oil over the salad, then season with salt and pepper to taste. Gently toss all ingredients to ensure even distribution.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld together before serving.
- Serve chilled or at room temperature as a nutritious and refreshing side dish or light lunch.
Tips
- Barley Perfection: Rinse your barley thoroughly before cooking to remove any dust or debris. For the best texture, aim for a slightly chewy consistency – not too soft, not too firm.
- Egg Hack: To ensure perfectly cooked hard-boiled eggs, use the ice bath method immediately after boiling. This stops the cooking process and prevents those dreaded green rings around the yolk.
- Flavor Boost: Let the salad sit in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together and makes the dish even more delicious.
- Customization is Key: Feel free to add extra ingredients like crumbled feta cheese, toasted nuts, or a splash of lemon juice to make the salad your own.
- Meal Prep Magic: This salad keeps well in the refrigerator for 2-3 days, making it perfect for advanced meal preparation.
- Temperature Tip: While the recipe suggests serving chilled or at room temperature, experiment to find your preferred serving style.Pro tip: For an extra layer of flavor, try toasting the barley in a dry pan for a few minutes before cooking to bring out its nutty undertones!
Nutrition Facts
Calories: 168kcal
Carbohydrates: 15g
Protein: 6g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 93mg
