This is a great easy salad.  I decided to leave out the suggested feta from the original recipe, but I think that would be a wonderful flavor addition, or goat cheese!  This also makes a huge quantity (and is easy to make more or less of), so it’s great for potlucks or parties.

Roasted Green Bean, Mushroom and Barley Salad

Serves 45-50

Adapted from Closet Cooking

• 6 cups water
• 4 cups pearl barley
• 2 1/2 lbs baby bella mushrooms, quartered
• 2 lbs green beans, trimmed and cut into bite-size pieces
• 2 large vidalia onions, roughly chopped
• drizzle of extra virgin olive oil
• 1 Tbsp dried thyme
• salt and pepper to taste
• 1/2 cup balsamic vinaigrette
• toasted walnuts, chopped (optional)
• feta or goat cheese (optional)

Preheat oven to 400°F.

Rinse the barley and add to a large pot.  Add water  to the pot and bring to a boil, let simmer until barley is tender and water is absorbed.

Spread green beans, mushrooms, and onions out on large baking sheets, drizzle with olive oil, thyme, salt and pepper; mix around with your hands. Bake for about 20 minutes, until vegetables are tender and beginning to brown.

Mix everything together in a large bowl, top with walnuts and/or cheese if using.  Serve hot or room temperature.