Colorful Bean & Barley With Almonds Salad

1. 1

   Bring vegetable broth to a boil in a medium pot. Stir in barley.

2. 2

   Cover and reduce heat; simmer 10 to 12 minutes or until tender. Meanwhile, place kidney beans, bell pepper, zucchini, almonds and scallions in a large salad bowl.

3. 3

   Transfer cooked barley to colander and rinse with cold water (both to cool it down and to keep it from getting sticky).

4. 4

   Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and salt and pepper to taste, and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.