Bring water to a boil in a heavy pot. Add barley and reduce heat to low.
Cover and simmer 35-40 minutes until water has evaporated and barley is
tender. Remove from heat. Transfer barley to a cookie sheet. Spread barley
out to cool briefly. While barley is cooking, combine next 7 ingredients in
a salad bowl. Cover and refrigerate until barley is cooled. Combine
remaining ingredients, except lettuce, in a jar with a tight fitting lid.
Shake vigorously until emulsified. Set aside. Transfer cooled barley to
bean and vegetable mixture. Toss. Add dressing and season with salt and
pepper to taste. Toss again. Serve on a bed of lettuce.
Posted to EAT-LF Digest by Abtaxel <Abtaxel@aol.com> on May 25, 1998
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