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.
Established in 1989, Vitality magazine is one of Canada's largest publications on natural health, alternative medicine, and green living. At vitalitymagazine.com we bring you highlights of our current issue plus exclusive web material, and archives of selected content from past issues.
LEGAL DISCLAIMER: All advice provided is for informational purposes only and is not intended to be, or serve as a substitute for professional medical or psychological advice, examination, diagnosis or treatment. Always seek the advice of your doctor or other qualified professionals with any questions you may have regarding a medical or psychological condition. Never disregard professional medical advice or delay in seeking it because of information you accessed through this website, Facebook page, Twitter or from any communication with Vitality magazine.
DISCLOSURE NOTICE: We are a participant in affiliate advertising programs designed to provide a means for us to earn fees by linking to affiliated sites. Our participation does not influence our content, but it helps offset the costs involved in providing you with free information.