BARLEY & ALMOND SALAD

barley & almond salad

Ingredients:

* 2 cups low-sodium vegetable broth

* 1 cup quick-cooking pearl barley

* 1/4 teaspoon salt

* 1 (15-ounce) can kidney beans, drained and rinsed

* 1 large red bell pepper, diced

* 3/4 cup diced zucchini

* 1/2 cup slivered almonds, roasted (roasting instructions)

* 1/3 cup diced scallions

* 2 tablespoons extra-virgin olive oil

* 1 tablespoon balsamic vinegar

* Salt and pepper to taste

Directions:

Bring vegetable broth to a boil in a medium pot. Stir in barley and salt. Cover and reduce heat; simmer 10 to 12 minutes or until tender. Meanwhile, place kidney beans, bell pepper, zucchini, almonds and scallions in a large salad bowl.

Transfer cooked barley to colander and rinse with cold water (both to cool it down and keep it from getting sticky). Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and salt and pepper to taste; toss and serve.

Serves 4.