Two Bean Barley Salad with Tahini Dressing

One word, YUM!

3/4 cup pearled barley, rinsed

3/4 pound green beans, trimmed and cut into 2 inch pieces

15 ounce can chickpeas, rinsed and drained

1 pint cherry tomatoes, quartered

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

3 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon cumin

1/2 teaspoon coriander

3 Tablespoons tahini

3 Tablespoons red wine vinegar

4 Tablespoons olive oil

Place barley and 1.5 cups water in a medium saucepan. Bring to a boil, reduce heat and cover. Simmer for 25 minutes or until all the water is absorbed. Transfer to a bowl and let barley cool to room temperature.

Steam the green beans until they are just crisp tender. Run them under cold water to stop the green beans from cooking further. Drain completely and add to barley.

Add the chickpeas, cherry tomatoes, and fresh herbs to the barley and green beans. Toss everything to combine.

For the dressing, place the garlic, salt, cumin, and coriander in a small bowl. Whisk in the tahini and the red wine vinegar. Slowly whisk in the olive oil. This dressing will not be 100% smooth and combined because of the tahini. Pour the dressing over everything else in the bowl and toss to combine. Enjoy at room temperature or refrigerate for later consumption.