Lemony Vegetable Barley Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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 tomato, seeded and chopped
• 1/3 cup chopped yellow bell pepper
• 1/3 cup chopped mushroom
• 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

Recipe

• 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.