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| 2 Tasse | water |
| 1/3 Tasse | Medium Pearled Barley* (Quaker Scotch Brand) |
| 3/4 Teelöffel | Salt optional |
| 15 x ca. 30 g | Van Camp's Red Kidney Beans (Dark or Light) |
| 3 mittel | Tomatoes; seeded, chopped |
| 1 1/2 Tasse | Chopped parsley or cilantro |
| 1 mittel | Bell pepper; cut into strips (green, red or yellow) |
| 1/2 Tasse | green onions sliced |
| 1/3 Tasse | lemon juice |
| 1/4 Tasse | vegetable oil |
| 1/8 Teelöffel | pepper |
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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.
decrease water to 1-1/2 cups and simmer time to 10 to 12 minutes. Proceed as recipe directs.
* calories 143
* carbohydrates 16 g
* protein 4 g
* fat 7 g
* calcium 33 mg
* sodium 110 mg
* cholesterol 0 mg
* dietary fiber 4 g
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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