Tabbouleh-Style Barley Salad
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons thinly sliced fresh mint
1 garlic clove, minced
⅛ teaspoon black pepper
1 pound tomatoes, seeded and cut into ½-inch dice
1 cup pearl barley (not quick-cooking) or brown rice, cooked according to package directions and cooled
½ cup chopped fresh flat-leaf parsley
2 scallions, thinly sliced
Whisk together lemon zest and juice, mint, garlic, and pepper in serving bowl. Add remaining ingredients; toss until mixed well.
PER SERVING (1½ cups): 206 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 313 mg Sod, 46 g Carb, 4 g Sugar, 10 g Fib, 6 g Prot, 51 mg Calc.
FYI To cut a tomato into small dice, cut out the core, then cut the tomato into ½-inch slices. Stack half of the slices and cut into ½-inch-wide strips, then cut the strips crosswise into ½-inch dice. Repeat with the remaining slices of tomato.