Summer 3 Bean & Barley Salad

A nice salad to use when you're grilling outside. I think it's a pretty addition to the table and has a little more nutritional value than the typical corn or potato chips! :)

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups water
• 4  bouillon cubes (any flavor) or 4  teaspoons instant bouillon granules (any flavor)
• 2  cups quick-cooking barley
• 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 4  green onions, thinly sliced
• 1  cup  honey mustard dressing

Directions

1. In saucepan, combine water, bouillon and barley.
2. Bring to boil.
3. Reduce heat, cover and simmer for 10-12 minutes or until the liquid is gone and barley is tender.
4. Place cooked barley in a bowl.
5. Add beans and green onions.
6. Toss with dressing.
7. Serve or chill several hours before serving.