BEAN AND BARLEY SALAD  Ingredients:       3 cups water    1/2 cup  pearl barley       1 19 oz. can of chick peas, rinsed and drained    1 cup  cooked pink beans, drained       1 cup  cooked great northern beans, drained    1/4 cup chopped green onion       1/4 cup chopped parsley    2  jalapeno peppers, seeded and chopped       1/3 cup  red wine vinegar    1 tsp salt       1/2 tsp  pepper    1/2 tsp cumin       1 clove garlic, finely diced    1/3 cup  canola oil

Preparation:

In a saucepan, bring water to a boil. Reduce heat and add barley. Cook over medium heat for 40 minutes or until tender-firm. Remove from heat. Drain. Rinse with cold water. Drain again. In serving bowl combine cooked barley, chick peas, beans, onion, parsley and jalpeno peppers. In a separate bowl, combine vinegar, salt, pepper, cumin, and garlic. Mix thoroughly. Whisk in canola until evenly mixed. Add to beans mixture. Toss gently. Serve immediately at room tmperature. (May be store in a covered container in refrigerator for 24 hours).

Categories:  Beans (pulses), Chili, Mediteranian, Pearl Barley, Veg, White wine

Estimated Serving:  11

Estimated preparation time:  0 min.

Estimated calories serving:  0

Language:  English

Shared by:  Tobysrecipes    2012/10/27