Feta And Pepperoncini Barley Salad

• 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

1. Bring 1 1/2 cups water to a boil in a medium saucepan; add barley. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and the barley is tender. Drain and rinse under cold water; drain well.
2. While the barley cooks, combine feta cheese, tomatoes, peppers, basil, capers, vinegar, olive oil, garlic, and navy beans in a large bowl; toss well. Add the cooked barley; toss gently until combined. Serve immediately.

water, barley, feta cheese, tomatoes, pepperoncini peppers, red bell peppers, fresh basil, capers, cider vinegar, extravirgin olive oil, garlic, navy beans

Taken from www.myrecipes.com/recipe/feta-pepperoncini-barley-salad (may not work)