Instructions: In a large saucepan, over high heat, bring 1 1/2 quarts water to a boil.

Add the lima beans, green and wax beans. Cook for 8 minutes or until just tender. Drain and rinse with cold water. shake off excess water. Transfer to a large bowl.

Add the barley, diced red onion, green pepper and celery. Toss lightly.

In a small bowl, whisk together the vinegar, olive oil, mustard, and garlic. Pour over the salad and toss well. Refrigerate for 1-2 hours before serving.

Yield: 5 cups

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