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