3 Bean Barley Salad (Recipe 5)

In Search of a new side dish, I found this recipe for a cold bean salad. I've never made or eaten a bean salad. Most of my family really enjoyed the taste of this dish. My husband thinks the taste is good, but the texture is different than what he normally eats. He suggested that I add chopped raw carrots or celery to it next time. My 5-year old fussy eater didn't like this, but she doesn't like anything.

Three Bean Barley Salad

Ingredients:
2 cups water
1 tablespoon chicken bouillon granules (I used one cube)
1 cup quick cooking barley
1 16-oz. can kidney beans
1 15-oz. can black beans
1 15-oz. can garbanzo beans
1 cup honey mustard dressing

Thoroughly rinse all beans.


In a saucepan, bring water and bouillon to boil. Stir in barley. Cook at reduced heat for 10-13 minutes, covered. The water should be absorbed and the barley tender.


Let cool 10 minutes. Add beans and salad dressing. Mix well. Cover and refrigerate for 2-12 hours. Approximately 10 servings.