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Like Middle Eastern tabbouleh, this salad has a fresh, herby taste.

Martha Stewart Living, September 1995, Martha Stewart Living, September 1995

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Recipe Summary

Servings:
12
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Ingredients

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Directions

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  • Bring 5 cups of water to a boil in a medium saucepan. Stir in barley and 1 teaspoon salt. Reduce heat to medium and cook until tender, about 35 minutes. Drain and rinse with cool water. Set aside.

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  • Combine diced tomatoes and cucumbers in a large bowl. Add the barley, celery, scallions, parsley, mint, and cayenne pepper. Toss to combine and set aside.

  • In a small bowl, whisk together the lime juice, olive oil, remaining 1 teaspoon salt, and freshly ground pepper; add to barley mixture. Toss to combine. Serve immediately or refrigerate for up to 8 hours.

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