Garden patch salad

Yield: 8 servings

Measure Ingredient
2 cups Water
⅓ cup Medium Pearled Barley* (Quaker Scotch Brand)
¾ teaspoon Salt (optional)
15 ounces Van Camp's Red Kidney Beans (Dark or Light)
3 mediums Tomatoes; seeded, chopped
1½ cup Chopped parsley or cilantro
1 medium Bell pepper; cut into strips (green, red or yellow)
½ cup Sliced green onions
⅓ cup Lemon juice
¼ cup Vegetable oil
⅛ teaspoon Pepper

Bring water to a boil; stir in barley and ¼ 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 ½ 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 ½ cup Quaker Scotch Brand Quick Pearled Barley, decrease water to 1-½ 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

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