Barley & Bean Salad

1 cup cooked & cooled quick-cook barley(or rice)1 can each of:  16oz.kidney beans, 15oz. black bean & 11oz. corn rinsed, 1 Lg. red sweet pepper finely chopped, 6 green onions chopped.  In separete bowl mix 2 1/2 TBSP mix w/ 3/4 cup olive oil & 1/3 cup red wine vinegar.  Toss coat & chill.

Optional: Add 1 cup diced tomatoes & 2-4 cloves minced garlic, juice of 1 lime & 1/4 cup fresh cilantro.

Makes 3 Large Salads

Now availabile in Salt Free or Original Recipe.