Cold Vegetable-Barley Salad

½ cup baby spinach leaves, thinly sliced

½ cup Smoky Roasted Vegetables (see related recipe)

½ cup cold cooked barley

¼ cup homemade or no-salt-added canned black beans, drained and rinsed

2 tablespoons feta cheese, crumbled

2 sun-dried tomatoes packed in oil (or 12-Hour Tomatoes, see note), chopped

2 tablespoons basil or mint leaves, rolled tightly then cut into thin slices (chiffonade)

1 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar or sherry vinegar

Kosher or sea salt

Freshly ground black pepper

Combine the spinach, Smoky Roasted Vegetables, barley, black beans, feta, tomatoes, basil or mint, oil and vinegar in a large bowl; toss to combine. Taste, and season with salt and pepper as needed.

Serves one.

Cook’s notes: If desired, it’s easy to mix and match the greens, grains and beans in this salad: arugula, farro and white beans; mesclun, quinoa and edamame; romaine lettuce, brown rice and black-eyed peas. Get the recipe for 12-Hour Tomatoes at wapo.st/12hourtoms.

@Recipe nutrition:Nutrition values per serving: 440 calories, 24 g fat (7 g saturated), 46 g carbohydrates, 10 g fiber, 11 g protein, 25 mg cholesterol, 650 mg sodium.

Joe Yonan, The Washington Post