Fruit and Barley Salad

2 1/2 cups pearl barley
2¾ teaspoons salt
2-3 medium limes
3 T. olive oil
1 tablespoon sugar
¾ teaspoon coarsely ground black pepper
4 medium nectarines, cut into ½ -inch pieces
2 large tomatoes, cut into ½-inch pieces
4 green onions, thinly sliced
½ cup chopped fresh mint leaves

Heat 6 cups water to boiling over high heat. Add barley and 1½ teaspoons salt; heat to boiling. Reduce heat to low; cover and simmer 35-45 minutes or until barley is tender and liquid is absorbed (barley will have a creamy consistency).

Grate 1 tablespoon lime peel and squeeze ½ cup juice. In large bowl, mix lime peel, lime juice, olive oil, sugar, pepper, and 1¼ teaspoons salt.

Rinse barley with running cold water; drain well. Add barley, nectarines, tomatoes, green onions, and chopped mint to lime dressing; stir gently to coat. Makes 16 servings.

(Editor’s note: I couldn't find any good nectarines when I made this so I used canned mandarin oranges instead and it was YUMMY! I also left out the mint, since I’m not a huge mint fan. I got tons of recipe requests for this one when I served it!  You can also add garbanzo beans to make it a heartier salad.)

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