Yield: 8 servings
|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|
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