Tuscan Bean Salad

• FOR THE SALAD:
• 1/4 cups Uncooked Barley
• 1 cup Water
• 1 can Chickpeas (15 Oz. Can) Rinsed And Drained
• 1 can White Cannellini Beans (15 Oz. Can) Rinsed And Drained
• 1 whole Green Bell Pepper, Stem And Seeds Removed Then Finely Diced
• 1 whole Fresh Tomato, Diced
• 2 whole Sun-Dried Tomatoes, Diced
• 1/4 whole Red Onion, Chopped
• 2 Tablespoons Chopped Fresh Basil
• FOR THE DRESSING:
• 2 Tablespoons Olive Oil
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Low-fat Mayonnaise
• 4 cloves Garlic, Mined
• 1/4 teaspoons Dried Oregano
• 1/4 teaspoons Garlic Powder
• Salt And Pepper, to taste

1. Place the barley in a pot and the water. Bring to a boil, cover, reduce heat to low and cook for approximately 30 minutes or until the water has been absorbed and the grains are tender. Remove from the heat and allow to cool.
2. In a large bowl, whisk together all the dressing ingredients. Add the chickpeas, white beans, bell pepper, fresh tomato, sun-dried tomatoes, red onion and basil. Add the cooled barley, toss and season to taste.

salad, ubc, water, chickpeas, white cannellini beans, green bell pepper, fresh tomato, tomatoes, ubc, fresh basil, dressing, olive oil, lemon juice, mayonnaise, garlic, ubc, ubc, salt

Taken from tastykitchen.com/recipes/salads/tuscan-bean-salad/ (may not work)