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Recipe by: maellane
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See below ingredients and instructions of the recipe
2 c Water
1/3 c Medium Pearled Barley*
-- (Quaker Scotch Brand)
3/4 ts Salt (optional)
15 oz Van Camp's Red Kidney Beans
-- (Dark or Light)
3 md Tomatoes; seeded, chopped
1 1/2 c Chopped parsley or cilantro
1 md Bell pepper; cut into strips
-- (green, red or yellow)
1/2 c Sliced green onions
1/3 c Lemon juice
1/4 c Vegetable oil
1/8 ts Pepper
Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat.
Cover; simmer 50 to 60 minutes or until barley is tender, stirring
occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans,
tomatoes, parsley, green pepper and green onions; mix well.
Combine lemon juice, oil, remaining 1/2 teaspoon salt and pepper; mix
until well blended. Pour over barley mixture; toss. Chill 3 to 4 hours
or overnight; toss before serving. Serve over lettuce leaves, if desired.
*NOTE: To substitute 1/2 cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 1-1/2 cups and simmer time to 10 to 12 minutes. Proceed
as recipe directs.
NUTRITIONAL ANALYSIS per serving:
* calories 143
* carbohydrates 16 g
* protein 4 g
* fat 7 g
* calcium 33 mg
* sodium 110 mg
* cholesterol 0 mg
* dietary fiber 4 g
Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
English celebrity chef also known as The Naked Chef. BBC food television shows.

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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