Garden Patch Salad

5 hours Prep: 30 minutes Cook: 60 minutes

157 calories per serving view nutrition facts

8 servings suggest servings

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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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Nutrition Facts

Serving Size 209g

Amount per Serving

Calories 157 42% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 438mg	18%
Total Carbohydrate 20.0g	7%
Dietary Fiber 6.0g	25%
Sugars 2.0g
Protein 5.0g	10%

Vitamin A	28%		Vitamin C	46%
Calcium	4%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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