Posted by: Jane 05-25-99
Barley Salad with Kidney Beans
4 cups cooked and cooled barley
2 cans (15 to 16 ounces) red kidney beans, rinsed and drained, (about 2 1/2 cups)
1 pound cherry tomatoes
1 cup chopped parsley
1/2 cup sliced green onions
1/2 cup olive oil
1/2 cup fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
BARLEY AND BEANS:
Combine barley, kidney beans, tomatoes, parsley and onions.
DRESSING:
Whisk oil, lemon juice, salt and pepper and pour over barley
mixture. Toss until well blended:
Serve at room temperature Serves 8