1. In a sauce pan, boil barley in water for 15 minutes; drain.
2. Return to pot, replace lid and steam barley for 10 minutes more; cool.
3. Add parsley, basil, and green onions; let sit to blend flavors.
4. In a small bowl beat together, lemon juice, oil and soy sauce; add tomatoes; toss with barley mixture.
Comments on Barley and Tomato Salad Recipe:
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This recipe is very low-sodium with 125.75mg per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 51% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Soy, Tomato, MSG, Sulfites, Malt, Spring Onion, Fructose Malabsorption, Onion allergies.