Pecan Barley Salad

1. 1

   In a large saucpan, boil barley, water, and salt.

2. 2

   Reduce heat and simmer, covered, until barley is tender.

3. 3

   While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.

4. 4

   Remove barley from heat and let stand covered for 5 minutes.

5. 5

   Drain barley in a colander, rinse under cold water and drain well.

6. 6

   Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.