Lemony Vegetable Barley Salad

• 1 cup quick-cooking barley
• 12 cup cut green beans
• 12 cup coarsely chopped carrot
• 12 cup coarsely chopped celery
• 12 cup chopped broccoli
• 12 cup chopped spinach
• 1 small onion, chopped
• 1 small tomatoes, seeded and chopped
• 13 cup chopped yellow bell pepper
• 13 cup chopped mushroom
• 14 cup lemon juice
• 2 tablespoons minced fresh basil
• 2 tablespoons olive oil
• 1 tablespoon water
• 1 12 teaspoons poppy seeds
• 12 teaspoon garlic salt
• 12 teaspoon salt-free lemon pepper
• 12 teaspoon black pepper
• 14 teaspoon salt

1. Cook barley according to package directions, drain, and cool completely.
2. Place beans in a saucepan and cover with water; bring to a boil, reduce heat, and simmer uncovered for 8-10 minutes or until crisp-tender, then drain and cool completely.
3. In large bowl, combine cooled barley and beans along with remaining eight salad ingredients.
4. In small bowl, whisk dressing ingredients together; pour over salad and toss to coat.
5. Cover and refrigerate for at least 4 hours before serving.

barley, green beans, carrot, celery, broccoli, chopped spinach, onion, tomatoes, yellow bell pepper, mushroom, lemon juice, fresh basil, olive oil, water, poppy seeds, garlic salt, salt, black pepper, salt

Taken from www.food.com/recipe/lemony-vegetable-barley-salad-122927 (may not work)