1 Cup AVION Harvest Pearled Barley
7 Sun Dried Tomatoes
4 Tablespoons of Olive Oil
1/2 Cup of finally chopped Cilantro
1 Teaspoon of Black Pepper
21/2 Cups of Water
2 Cloves of Garlic
1 Tablespoon of Balsamic Vinegar
4 Oz Can of Pitted Black Olives
1/2 Cup of Chopped Sweet Red Pepper
Bring barley and water to a boil in a sauce pan over high heat.
Reduce heat to medium-low, cover and simmer until barley is tender, about 35 minutes.
Drain and cool in a bowl until room temperature.
Puree tomatoes, garlic, 2 tablespoons of olive oil, and balsamic vinegar in a blender. until smooth.
Pour over barley.
Fold in cilantro, olives, black pepper, red pepper, and remaining olive oil.
Cover and refrigerate until cold.
Stir before serving.