Barley, Peas, Corn & Greens Salad

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a medium saucepan over high heat, bring broth to a boil. Add barley and a pinch of salt. Stir, cover, reduce heat to a low simmer and cook until barley is tender, about 10 minutes. Add more broth if the pan becomes dry before the barley has finished cooking, check every 5 minutes until desired chewiness is reached; let cool.

4. In a small bowl, whisk together oil, lime juice, orange juice, cilantro, jalapeno and salt and pepper to taste. Set aside.

5. Divide and layer the salad ingredients evenly between 4 quart-size jars in this order: dressing, cucumber, barley, peas, tomatoes, corn and salad greens.

6. Seal and refrigerate until ready to eat.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!