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Ingredients: 1 lemon 163/1250 Ounce(s) salt 87/2000 Ounce(s) black pepper 3 Tablespoon(s) olive oil 2 cucumbers; seeded, diced 3 tomatoes; diced 16 Tablespoon(s) red onion; finely diced 1 Cup(s) purslane; coarsely chopped 16 Tablespoon(s) parsley; chopped 1/2 mint leaves; chopped Directions: This salad is wonderfully refreshing even without purslane, but if you can find the green at your produce market, it's worth using for the nice crunch it adds. Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membr anes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients. Contributor: Gourmet May 2004 Preparation Time: :30
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Cover and refrigerate for about 2 hours or until well chille Cool salad Combine cooled 7 Bean & Barley with remaining ingredients in a large salad bowl and toss lightly. Serve Cold. *NOTE: The recipe (as published) seems to be missing the unit of measure for the AM Sesame Oil. I would guess that it should be