Ingredients
- 3 tomatoes
- 475 ml water
- 475 gr van camps kidney beans (red)
- 80 ml lemon juice
- 65 gr pearled barley
- 60 gr green onions (sliced)
- 60 ml vegetable oil
- 40 gr parsley (chopped)
- 2 gr salt
- 1 gr pepper
- 1 slice bell pepper
Bring water to a boil; stir in barley and quarter 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 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 half cup Quaker Scotch Brand Quick Pearled Barley, decrease water to 1- half cups and simmer time to 10 to dozen 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
