Sugar Snap Pea and Barley Salad 6.000

James M. Thresher for The Washington Post; tableware from Crate and Barrel

Jun 30, 2010

Barley seems suited to cold weather and filling foods, yet here it has pride of place in a dish that smacks more of spring. Sugar snap peas, uncooked so they stay nice and crisp, provide great crunch and vibrant green color. Red onion and lemon lend bite.

Servings: 6
  • 2 cups water
  • 1 cup quick-cooking barley
  • 8 ounces fresh sugar snap peas, ends and strings removed, cut on the diagonal into thin strips (julienne)
  • Leaves from 1/4 bunch flat-leaf parsley, chopped (1/2 cup)
  • 1/4 medium red onion finely chopped (1/4 to 1/3 cup)
  • 2 tablespoons extra-virgin olive oil
  • Freshly squeezed juice from 1/2 or 1 lemon (2 tablespoons)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Bring the water to a boil in a medium saucepan over medium-high heat. Stir in the barley; cover, reduce the heat to medium and cook for 10 to 12 minutes or according to the package directions. Remove from the heat; cover and let stand for 5 minutes.

Pour the barley into a colander and rinse with cool water; let drain for a few minutes, then transfer to a large bowl. Add the snap peas, parsley, onion, oil, lemon juice, salt and pepper; toss to combine. Refrigerate until ready to serve.

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Recipe Source

Adapted from "Eating Well 500 Calorie Dinners," by Jessie Price, Nicci Micco and the Eating Well Test Kitchen (Eating Well, 2010).

Tested by Jane Touzalin.

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