Mediterranean Barley Salad
Ingredients
- ¼ cup balsamic vinaigrette
- 1 cup quick-cooking barley
- 2 ½ cups water
- 15-ounce can low-sodium garbanzo beans, drained and rinsed
- 1 medium red bell pepper, diced ((~1 cup))
- ¼ cup chopped fresh Italian parsley
- ¼ cup crumbled feta cheese
- ¼ cup toasted slivered almonds
- Salt & pepper to taste
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