Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Vegetable stock
1 c 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

--------------------------DRESSING-------------------------------
1/4 c Vegetable stock
1/3 c Red wine vinegar
1 tb Dijon mustard
2 ts Dried basil
1 ts Dried thyme
1/3 c Olive oil
1/4 c Fresh parsley, chopped
Lettuce leaves

In saucepan, combine stock, barley and bay leaf. Bring to boil; reduce
heat, cover and simmer for 40 minutes. Stir in carrots and celery;
cook for 5 minutes or until stock is absorbed and barley is tender.
Discard bay leaf; transfer to large bowl. Fluff with fork.

Meanwhile, chop onions and green pepper; drain and rinse beans. Add to
barley mixture.

Dressing: Whisk together stock, vinegar, mustard, basil and thyme.
Whisk in oil. Toss with barley mixture. Refrigerate for at least 2
hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.

Per Serving: about 330 calories, 9 g protein, 13 g fat, 47 g
carbohydrate very high source fibre, good source iron.

Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.
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