Bugs ‘n Beans Salad


  • 1 cup pearled barley (makes 3-4 cups)
  • 4 cups water or vegetable broth
  • 1 15.5 ounce can red beans, rinsed and drained
  • 1 cup shredded Florida carrots
  • 1 cup chopped Florida celery
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste


  • Cook barley in gently boiling water or broth in medium saucepan with cover until tender and water has been absorbed (about 45 minutes). Let cool; rinse with cold water, drain.
  • Combine cooked barley, beans, carrots and celery in large serving bowl.
  • Combine oil, lime juice, salt and pepper and drizzle over barley mixture, mix well. Sprinkle cilantro over salad. Cover and chill in refrigerator for a couple of hours before serving if time allows.
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