Barley Salad Nicoise                    Barley Artichoke Salad Dijon
Barley Walnut Vegetable Salad      Paradise Barley Fruit Salad
Barley Avocado Chicken Salad       Barley Bean Picnic Salad
Curried Barley Supper Salad          Turkey Barley Mandarin Salad
Easy Barley Greek Salad               Barley, Berries and Chicken Salad
BLT Luncheon Salad                    Barley Bean Toss


Barley Bean Toss

Salad
1 cup pearl barley
3 cups water
1 can (15-1/4 ounces) kidney beans, drained
1 can (15 ounces) mandarin oranges, drained
2/3 cup finely chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped green or yellow bell pepper
3 tablespoons chopped fresh cilantro leaves

Dressing
2/3 cup white wine vinegar
1/3 cup olive oil
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dry mustard
10 drops red pepper sauce

In medium saucepan with lid, bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Combine cooked barley with remaining salad ingredients in large bowl; set aside. In small saucepan, combine dressing ingredients. Heat until dressing bubbles. Pour hot dressing over salad. Cover and refrigerate at least 4 hours or overnight to allow flavors to blend. Makes 8 servings.

Per serving: calories 285, protein 7g, fat 10g, carbohydrates 44g, cholesterol 0mg, fiber 8g, sodium 449mg.