Tuscany Bean & Barley Salad Recipe

This garden salad features fresh garden picked tomatoes, cucumber, Vidalia onion, and bell pepper. Topped with extra virgin olive oil and lemon dressing. A perfect complement to any meal or up size it a bit and make the salad into a meal.

Ingredients -

6 cups water
1/2 cups uncooked medium pearl barley
1/2 teaspoons salt
8 ounce package Greens Salad Blend
1-1/2 cups cubed Havarti cheese
1/2 cup ripe Olives, sliced
1/4 cup minced Red Onion
1/4 cup Pine Nuts
2 Tomatoes, seeded and chopped
15-oz. can Cannellini Beans, rinsed and drained
1/2 cup Balsamic Vinagrette Salad Dressing

Preparation:

Use a large saucepan to bring the water and salt to a boil add the barley stirring while adding and for a short period. Reduce the heat to med-low and cover allow to cook for 15 to 18 minutes stirring occasionally. Remove from heat and drain allow to cool.

Combine remaining ingredients and toss gently to coat. Take and add the cool barley and mix to coat it also. Serve immediately with your favorite wine.

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