This vibrant barley salad with roasted vegetables is a celebration of color, texture and garden-fresh flavor. Hearty pearl barley provides a delightfully chewy base, soaking up zesty lemon juice and tangy apple cider vinegar. An assortment of roasted bell peppers, zucchini, cherry tomatoes, corn, chickpeas and fresh parsley combines for mouthfuls of flavor in every bite. Served chilled, it’s the kind of dish that works just as well for summer picnics as it does for easy weeknight meals — wholesome, refreshing and packed with feel-good ingredients.
