Recipe for Barley-Bean Salad

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Yield:

Ingredients:

Amount	Ingredient
2 cup	cooked barley
	OR other whole grains of your choice
15 oz	canned pink or kidney beans, drained and rinsed
2 x	vine-ripened tomatoes, chopped
1 x	cucumber, chopped
2 stalk	celery, chopped
1/4 cup	chopped fresh basil leaves
1 tbl	Dijon mustard

Instructions:

Instructions: Combine all ingredients in a serving bowl and toss to combine. Cover and refrigerate until chilled, about 30 minutes.

Yield: 4 to 6 servings, calories: 237, fat: 2g, fiber: 14g.

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