Lemony Vegetable Barley Salad

Lots of fresh vegetables, fiber-rich barley, and a flavorful dressing make this healthy salad great for a summer supper. Recipe is from Light and Tasty’s June/July 2005 issue: I intend to try it sometime soon! Cook time does not include cooking and cooling barley.

• Ready In: 40 mins
• Serves: 6

Ingredients

• Salad

• 1  cup quick-cooking barley
• 1⁄2 cup  cut green beans
• 1⁄2 cup  coarsely chopped carrot
• 1⁄2 cup  coarsely chopped celery
• 1⁄2 cup  chopped broccoli
• 1⁄2 cup  chopped spinach
• 1  small onion, chopped
• 1  small tomatoes, seeded and chopped
• 1⁄3 cup  chopped yellow bell pepper
• 1⁄3 cup  chopped mushroom

• Dressing

• 1⁄4 cup lemon juice
• 2  tablespoons  minced fresh basil
• 2  tablespoons olive oil
• 1  tablespoon water
• 1 1⁄2 teaspoons poppy seeds
• 1⁄2 teaspoon  garlic salt
• 1⁄2 teaspoon  salt-free lemon pepper
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon salt

Directions

1. Cook barley according to package directions, drain, and cool completely.
2. Place beans in a saucepan and cover with water; bring to a boil, reduce heat, and simmer uncovered for 8-10 minutes or until crisp-tender, then drain and cool completely.
3. In large bowl, combine cooled barley and beans along with remaining eight salad ingredients.
4. In small bowl, whisk dressing ingredients together; pour over salad and toss to coat.
5. Cover and refrigerate for at least 4 hours before serving.