Bell Pepper and Cucumber Salad with Barley

Summary

Ingredients

• 2 spring onion (s)
• 0.5 ½ bell pepper (s), yellow
• 0.5 ½ bell pepper (s), red
• 150 g cucumber (s)
• Vegetable broth
• 200 g barley, precooked (finished product)

For the dressing:

• 3 tablespoon white wine vinegar
• 3 tablespoon olive oil
• 1 teaspoon mustard
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• salt and pepper

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Instructions

1. Cook the barley covered with the vegetable stock for about 20 minutes. Then let it cool down well.
2. In the meantime, cut the cucumber, bell pepper and spring onions into small pieces and then mix with the barley.
3. For the dressing, mix white wine vinegar, olive oil, mustard, sugar, lemon juice, pepper and salt. Pour the dressing over the vegetables and barley and mix.
4. The salad can be kept cool for several days.