Garden Patch Salad

Servings: 8
Ingredients:

2 c  Water
1/3 c  Medium Pearled Barley*
-- (Quaker Scotch Brand)
3/4 ts Salt (optional)
15 oz Van Camp's Red Kidney Beans
-- (Dark or Light)
3 md Tomatoes; seeded, chopped
1 1/2 c  Chopped parsley or cilantro
1 md Bell pepper; cut into strips
-- (green, red or yellow)
1/2 c  Sliced green onions
1/3 c  Lemon juice
1/4 c  Vegetable oil
1/8 ts Pepper

Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat.
Cover; simmer 50 to 60 minutes or until barley is tender, stirring
occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans,
tomatoes, parsley, green pepper and green onions; mix well.

Combine lemon juice, oil, remaining 1/2 teaspoon salt and pepper; mix
until well blended. Pour over barley mixture; toss. Chill 3 to 4 hours
or overnight; toss before serving. Serve over lettuce leaves, if desired.

*NOTE: To substitute 1/2 cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 1-1/2 cups and simmer time to 10 to 12 minutes. Proceed
as recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 143
* carbohydrates 16 g
* protein 4 g
* fat 7 g
* calcium 33 mg
* sodium 110 mg
* cholesterol 0 mg
* dietary fiber 4 g

Source: ‘Hurry, Let’s Eat!’
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–