Categories: Salads 
      Yield: 8 servings 
  
      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 
  
  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