Brussel Sprout Salad
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Ingredients
- 8 large Brussel sprouts, steamed and quartered
- 2 ½ cups water
- 1 cup of pearl barley
- 1 cup corn
- ¼ cup red bell pepper, diced
- ¼ cup green onions, diced
- 2 tablespoons flax oil
- 1 tablespoon chopped parsley
- 1 ½ teaspoons tarragon, minced
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon rosemary
- Pinch of cayenne pepper
- Pinch of pepper flakes
- Celtic Sea Salt
- Black pepper
Instructions
- Place water and barley in a pot and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until barley is tender and the liquid is absorbed, approximately 45 minutes. Fluff grains with a fork, add to a large mixing bowl with the remaining ingredients and mix well.
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