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Three-Bean Barley Salad Recipe

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Kidney beans, black beans and garbanzo beans deliciously combine in this hearty salad.—Pat Miller, North Fork, California

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Three-Bean Barley Salad Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

2 cups water
1 tablespoon chicken bouillon granules
1 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
4 green onions, thinly sliced
1 cup honey Dijon salad dressing

Directions

In a saucepan, bring water and bouillon to a boil. Stir in barley. Reduce heat; cover and simmer for 11-13 minutes or until barley is tender and liquid is absorbed. Cool for 10 minutes.
Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving. Yield: 12 servings.

Nutritional Analysis: 1/2 cup equals 224 calories, 8 g fat (1 g saturated fat), trace cholesterol, 526 mg sodium, 32 g carbohydrate, 7 g fiber, 7 g protein.

Originally published as Three-Bean Barley Salad in Country Woman May/June 2002, p35

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