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Summer Barley-Bean Salad
2 cups cooked barley
1 15-oz. can pink or kidney beans, drained
2 vine-ripened tomatoes, chopped
1 cucumber, chopped
2 stalks celery, chopped
1/4 cup chopped fresh basil leaves
1 T. Dijon mustard
1/2 cup fat-free Italian dressing
Combine all ingredients and chill.
4-6 servings
For more recipes, refer to the The Healthy Heart Miracle book.
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