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Garden Patch Salad


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Salads

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

Directions:

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