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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Kidney beans, black beans and garbanzo beans deliciously combine in this hearty salad.—Pat Miller, North Fork, California Ingredients:
2 cups water |
1 tablespoon chicken bouillon granules |
1 cup quick-cooking barley |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
4 green onions, thinly sliced |
1 cup honey dijon salad dressing |
Directions:
1. In a saucepan, bring water and bouillon to a boil. Stir in barley. Reduce heat; cover and simmer for 11-13 minutes or until barley is tender and liquid is absorbed. Cool for 10 minutes.
2. Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving. Yield: 12 servings.
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