2cupskalestems removed and torn into bite-size pieces
6tablespoonsextra virgin olive oil
3cupscooked pearl barley
15ouncescanned white beanssuch as cannellini, rinsed and drained
½red onionthinly sliced
2tablespoonsred wine vinegar
¼cupfresh parsleyfinely chopped
¼-1/2teaspooncrushed red pepper flakes
Coarse kosher salt and freshly ground black pepper
In a large bowl, drizzle olive oil over kale and massage with your hands until completely incorporated. Add the cooked barley, white beans, red onion, cucumber, red wine vinegar, parsley, oregano, thyme, crushed red pepper flakes, and salt and pepper to taste. Stir gently to combine. Cover the bowl with plastic wrap and refrigerate until ready to serve.
How to cook 3 cups of pearl barley: Bring 1 cup uncooked pearl barley and 3 cups water to a boil in a large pot. Cover, reduce the heat, and simmer 40-50 minutes until the barley is tender and the water is absorbed. Allow to sit covered off the heat for 5 minutes before using.