Green Bean and Barley Salad

Ingredients

• 1 lb (454 g) green beans
• 1 cup (250 mL) pot barley or pearl barley
• 1/4 cup (60 mL) extra-virgin olive oil
• 3 tbsp (45 mL) white wine vinegar
• 1 garlic clove, minced
• 1-1/2 tsp (7 mL) minced fresh thyme
• 1-1/2 tsp (7 mL) Dijon mustard
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 4 cups (1 L) baby arugula leaves
• 2 cups (500 mL) grape tomatoes or cherry tomatoes, halved
• 2 green onions, thinly sliced
• 2/3 cup (150 mL) crumbled Canadian feta cheese, (about 100 g)

Preparation

1. Trim beans; halve diagonally. Blanch in saucepan of boiling water until tender- crisp, about 3 minutes. Cool in ice bath; drain and pat dry.
2. Meanwhile, in pot of boiling salted water, cook barley until tender, 20 to 25 minutes. Drain and let cool for 5 minutes.
3. In large bowl, whisk together oil, vinegar, garlic, thyme, mustard, salt and pepper; add barley and beans, tossing to coat well.
4. Add arugula, tomatoes and green onions, tossing well. (Make-ahead: Cover and let stand for up to 1 hour or refrigerate for up to 4 hours.) Stir in cheese.