---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Garden Patch Salad
  Categories: Salads
       Yield: 8 servings
  
       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
  
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