Barley And Vegetable Chopped Salad

• 1 1/2 cups water
• 2/3 cup uncooked quick-cooking barley
• 2 cups chopped mushrooms
• 1 cup chopped seeded tomato (1 large)
• 1/2 cup finely chopped green onions
• 1 (4.25-ounce) can chopped ripe olives, drained
• 1/4 cup chopped fresh parsley
• 1/4 cup capers
• 1 1/2 tablespoons dried basil
• 2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/2 cup (2 ounces) crumbled blue cheese

1. Bring water to a boil in a small saucepan; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender. Remove from heat and let stand, covered, 5 minutes. Place barley in a colander and run under cold water until completely cooled. Drain well.
2. Combine mushrooms and next 10 ingredients in a large bowl.
3. Add barley and blue cheese to mushroom mixture; toss gently. Let stand 5 minutes before serving.

water, barley, mushrooms, tomato, green onions, chopped ripe olives, parsley, capers, basil, cider vinegar, olive oil, garlic, salt, blue cheese

Taken from www.myrecipes.com/recipe/barley-vegetable-chopped-salad (may not work)