Sun-Dried Tomato, Bean, and Barley Salad

Preparation info
  • Makes

    6 cups

    • Difficulty


Appears in
The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

  • About

Sun-dried tomatoes add tang and color to this hearty salad. Arugula has a strong flavor that many people adore, but if you don’t care for it, try baby kale, bok choy, spinach, or a mix of other greens instead.


  • ½ cup (125 ml) sun-dried tomatoes
  • ½ cup (125


Put the sun-dried tomatoes in a small heatproof bowl. Add the boiling water and let the tomatoes soak until soft, about 20 minutes. Drain, chop, and transfer to a medium bowl. Add the barley, arugula, beans, fresh tomato, basil, and garlic and stir to combine. Add the sunflower seeds, lemon juice, vinegar, tamari, and pepper and gently toss with a fork until well distributed. Stored in a sealed