Garden Patch Salad

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	5 hours

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Ingredients

2	cups	water
1/3	cup	pearl barley	medium
3/4	teaspoon	salt	optional
15	ounces	red kidney beans	dark or light
3	medium	tomatoes	seeded, chopped
1 1/2	cups	parsley leaves	chopped, or cilantro
1	medium	sweet bell pepper	cut into strips, (green, red or yellow)
1/2	cup	scallions, spring or green onions	sliced
1/3	cup	lemon juice
1/4	cup	vegetable oil
1/8	teaspoon	black pepper

Directions

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.

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Member Review

Chicken Salad

This is very good. It becomes "Excellent" in my opinion, if you take out the water chestnuts, and sautee the chicken in butter and the curry. Then add the almonds and sautee. Put that in a bowl and add the rest of the ingredients. This is very tasty even if you can only add the grapes or the pineapple, but really good with both. People who don't like curry, and those who don't like fruit in their meat, LOVE this. It is very refreshing and a great treat for visitors who just had to travel on plane (or for any other dehydrated guests.) :)

Reviewed by TahoeFans@aol.com