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Ingredients

• 1 1/2 cups water
• 2/3 cup uncooked quick-cooking barley
• 1 cup (4 ounces) crumbled feta cheese with basil and sun-dried tomatoes
• 1 cup halved grape or cherry tomatoes
• 1/2 cup finely chopped pepperoncini peppers
• 1/2 cup chopped bottled roasted red bell peppers
• 2 tablespoons chopped fresh basil
• 1 tablespoon capers, drained
• 1 tablespoon cider vinegar
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon bottled minced garlic
• 1 (16-ounce) can navy beans, rinsed and drained

Description

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