| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Salads | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
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