Garden Patch Salad

• 2 cups water
• 13 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 red bell peppers cut into strips, (green, red or yellow)
• 1/2 cup scallions, spring or green onions sliced
• 13 cup lemon juice
• 1/4 cup vegetable oil
• 18 teaspoon black pepper

1. Bring water to a boil; stir in barley and 1/4 teaspoon salt.
2. Reduce heat.
3. Cover; simmer 50 to 60 minutes or until barley is tender, stirring occasionally.
4. Drain; cool.
5. Transfer to a large bowl.
6. Add kidney beans, tomatoes, parsley, green pepper and green onions; mix well.
7. Combine lemon juice, oil, remaining 1/2 teaspoon salt and pepper; mix until well blended.
8. Pour over barley mixture; toss.
9. Chill 3 to 4 hours or overnight; toss before serving.
10. Serve over lettuce leaves, if desired.

water, pearl barley, salt, red kidney, tomatoes, parsley, sweet red bell peppers, scallions, lemon juice, vegetable oil, black pepper

Taken from recipeland.com/recipe/v/garden-patch-salad-41037 (may not work)