Tuscan Bean Salad

I found a similar salad in the salad bar at Kroger and wanted to make it myself at home. While mine isn't as saturated with oil, the lighter dressing still packs a punch with the cider. The crunch of the green pepper and textures from the chick peas and barley are harmonious. It got two thumbs up at my house. 

Yield: 4 cups
Total Time: 35 min

INGREDIENTS

1/2 cup barley (I used Trader Joe's 10-minute Barley)
1 can Northern Beans
1 can Garbanzo Beans
1/2 green pepper, diced
1/2 red pepper, diced
1/2 bunch green onions, sliced thin
1/4 cup Sundried Tomatoes, chopped
1/4 cup Pesto
1/4 cup White Wine Vinegar (I used Apple Cider Vinegar)
1-2 Tbsp Olive oil
1-2 Tbsp chopped Parsley
Salt and pepper to taste

DIRECTIONS
1) Bring barley and 2 1/2 cups salted water to boil on high in saucepan. Reduce heat to LOW; cook, stirring occasionally, about 15 min until barley is tender. Drain; rinse with cold water.

2) Combine barley, beans, peppers, onions, tomatoes, pesto, vinegar, basting oil, and parsley in large mixing bowl. Season with salt and pepper. Refrigerate for a couple hours and serve cold. 

Nutrition Info: One serving (4 oz) contains 170 calories, 26 g carbohydrate, (7 g fiber), 7 g protein, 5 g fat, (1 g saturated fat), 0 mg cholesterol, and 230 mg sodium.

Basil Chive Cucumber & Corn Salad

This recipe is from Pinterest. I strictly wanted a cold salad that was crunchy and easy that I could make ahead for a dinner party. While this was good, it has potential to be so much more. Next time I make it, I plan to add red onions and more spices. Not sure which ones yet, but that's the joy of getting to play with your food. 

INGREDIENTS
3 cups cooked cut corn (about 4 cobs ... I soaked them in boiling water for only 2-3 minutes. I didn't want them to get soft.)
2 cups cucumber, peeled, seeded and chopped (about 1 large cucumber)
1/2 cup basil, chopped
1/4 cup chives, snipped
2 Tablespoons light mayonnaise
Salt & fresh ground pepper, to taste

DIRECTIONS

In a medium mixing bowl, toss together the corn, cucumber, basil and chives. Stir in the mayonnaise. Add salt & pepper to taste. Serve immediately or store in the fridge until serving time.

Original recipe: http://www.sumptuousspoonfuls.com/