Barley Supper Salad

Recipe Ingredients

3 cups	711ml	Vegetable stock
1 cup	237ml	Pearl or pot barley
1		Bay leaf
2		Carrots - chopped
2		Celery stalks - chopped
4		Green onions
1/2		Sweet green pepper
19 oz	539g	Canned red kidney beans
		Dressing
1/4 cup	59ml	Vegetable stock
1/3 cup	78ml	Red wine vinegar
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Dried basil
1 teaspoon	5ml	Dried thyme
1/3 cup	78ml	Olive oil
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
		Lettuce leaves

Recipe Instructions

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.

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

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