Uncooked Barley Salad

Rinse and soak 2 cups of barley for 24 hours. Drain. Add:

2 Tbs mayonnaise

¼ cup minced yellow onion

2 Tbs raw sunflower seeds

one tiny can chopped olives

¼ cup finely chopped parsley

½ tsp dried basil

¼ tsp paprika

salt & pepper to taste

Refrigerate to develop and merge flavors.

Suellen Ocean is the author of Poor Jonny’s Cookbook.


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