Three-Bean Barley Salad

Name: Three-Bean Barley Salad
Ingredients: 2 cups water; 1 tablespoon chicken bouillon granules; 1 cup quick-cooking barley; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 4 green onions, thinly sliced; 1 cup honey Dijon salad dressing

8 ingredients

2 steps

Ingredients

2 cups water
1 tablespoon chicken bouillon granules
1 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
4 green onions, thinly sliced
1 cup honey Dijon salad dressing

Directions

1

In a saucepan, bring water and bouillon to a boil. Stir in barley. Reduce heat; cover and simmer for 11-13 minutes or until barley is tender and liquid is absorbed. Cool for 10 minutes.
2

Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving.