Summer 3 Bean & Barley Salad

Ingredients

• 1 1/2 cups water
• 4 bouillon cubes or 4 teaspoon instant bouillon granules (any flavor)
• 2 cups quick-cooking barley
• 1 (15 ounce) can garbanzo beans or chickpeas, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 4 green onions, thinly sliced
• 1 cup honey mustard dressing

Directions

1. 1

   In saucepan, combine water, bouillon and barley.

2. 2

   Bring to boil.

3. 3

   Reduce heat, cover and simmer for 10-12 minutes or until the liquid is gone and barley is tender.

4. 4

   Place cooked barley in a bowl.

5. 5

   Add beans and green onions.

6. 6

   Toss with dressing.

7. 7

   Serve or chill several hours before serving.