Sometimes I make this with barley as below, other times with wheat berries, coloured quinoa, or rice. Or I use a mixture of whatever cooked grains I might have lingering in the fridge or freezer – bits of leftovers saved from other recipes. They’re great in salads!
1 cup cooked barley
1 cup cooked black beans
1 cup cooked corn kernels (frozen or canned)
1 cup chopped sweet peppers
1 diced jalapeno pepper
1/2 stick sliced celery
1 chopped red onion
1 cup whole grape tomatoes or halved cherry tomatoes
Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her.
Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.
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