Recipe - Garden Patch Salad

2 cup Water
1/3 cup Medium Pearled Barley*
(Quaker Scotch Brand)
Three fourths teaspoon Salt (optional)
15 ounce Van Camp's Red Kidney Beans
(Dark or Light)
3 md Tomatoes; seeded, chopped
1 One half cup Chopped parsley or cilantro
1 md Bell pepper; cut into strips
(green, red or yellow)
One half cup Sliced green onions
1/3 cup Lemon juice
One fourth cup Vegetable oil
1/8 teaspoon Pepper

Bring water to a boil; stir in barley and One fourth 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 One half 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 One half cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 1One half 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