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Barley Salad

This is a perfect salad for a take-a-long salad luncheon. It is one bowl that is always emptied. I usually double or even triple the recipe for such an occasion.





List of Ingredients



• 1/4 cup olive oil
  
• 1/4 cup fresh lemon juice
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 cup barley cooked according to package directions. (2 cups)
  
• 1 can (15 to 16) ounce dark red kidney beans, rinsed and drained
  
• 2 cups cherry tomatoes, quartered
  
• 1/2 cup chopped parsley
  
• 1/4 cup scallions, sliced
  






Instructions



1. Mix together, cooked barley, kidney beans, tomatoes, parsley and scallions.
   
2. Whisk the olive oil, lemon juice, salt and pep
   
3. Add the dressing and mix well
   
   
4. Chill for several hours.
   
5. Remove from refrigerator one hour before serving. Best at room temperature