Posted by: Jane 05-25-99 6:34 AM
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
Combine barley, kidney beans, tomatoes, parsley and onions.
Whisk oil, lemon juice, salt and pepper and pour over barley
mixture. Toss until well blended.
Serve at room temperature.
Serves 8