Recipe - Tabouleh Salad

1 One half cup Cooked pearl barley (One half c.
dried)
One fourth cup Diced sweet red pepper
One fourth cup Diced green pepper
One fourth cup Diced cucumber
3 tablespoon Chopped scallion
3 tablespoon Chopped parsley
One fourth cup Diced seeded plum tomatoes
4 tablespoon Tomato Juice Salad Dressing
(I use Lemon Juice instead.
I don't care for the Tomato
Juice Dressing)
Fresh ground black pepper

Have been using recipes from "Dr. Berger's Immune Power Diet" exploring the
possibility that my childhood food allergies haven't subsided but at age 50
are just expressing themselves differently. Here are some of the barley
recipes. Cooked barley instead of oatmeal for breakfast. With fresh peaches
just now coming into the farmers market their addition to a bowl of hot
barley is great. No need to add anything else.

Place all ingredients in a bowl, toss and season to taste. Chill for at
least 1 hour. Stir once. Tabouleh Salad can be chilled for up to 2 days.
Posted to fatfree digest V97 #171 by PriceBooks@aol.com on Aug 6, 1997