Barley and Fresh Pea Salad

2 Cups Cooked Barley

1 Cup Shelled Peas, Blanched, or Frozen and Thawed

3 Ounces Vegan "Feta"

2 Tablespoons Rice Vinegar

1 Tablespoon Umeboshi Vinegar

1 Tablespoons Extra-Virgin Olive Oil

1/4 Cup Fresh Chopped Chives

2 Tablespoons Fresh Chopped Parsley

Salt and Pepper, to Taste

A salad like this hardly needs instructions, but here goes: Toss the cooked barley and peas in a bowl, crumble in the "feta," drizzle in both vinegars and oil. Add the chopped herbs and toss well. Taste, and add salt and pepper as desired. Serve immediately, or cover and chill for up to three days.

Serves 4 - 6 as a Side Dish

©Hannah Kaminsky