3 cups vegetable stock 1 cup Pearl or pot barley 1 Bay leaf 2 Carrots, chopped 2 Celery stalks, chopped 4 Green onions 1/2 Sweet green pepper 19 oz Canned red kidney beans
Preparation
In a large saucepan, over high heat, bring 1 1/2 quarts water to a boil. Add the kidney beans, green and wax beans. Cook for 8 minutes or until just tender. Drain and rinse with cold water. shake off excess water. Transfer to a large bowl. Add the barley, green onions, green pepper and celery, and other ingredients. Toss lightly.
Dressing instructions: 1/4 cup Vegetable stock 1/3 cup Red wine vinegar 1 tb Dijon mustard 2 ts Dried basil 1 ts Dried thyme 1/3 cup Olive oil 1/4 cup Fresh parsley Chopped Lettuce leaves
