3 cups water
1/2 cup pearl barley
1 19 oz. can of chick peas, rinsed and drained
1 cup cooked pink beans, drained
1 cup cooked great northern beans, drained
1/4 cup chopped green onion
1/4 cup chopped parsley
2 jalapeno peppers, seeded and chopped
1/3 cup red wine vinegar
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1 clove of garlic, finely diced
1/3 cup canola oil

In a saucepan, bring water to a boil. Reduce heat and add barley. Cook over medium heat for 40 minutes or until tender-firm. Remove from heat. Drain. Rinse with cold water. Drain again.

In serving bowl combine cooked barley, chick peas, beans, onion, parsley and jalpeno peppers. In a separate bowl, combine vinegar, salt, pepper, cumin, and garlic. Mix thoroughly.

Whisk in canola until evenly mixed. Add to beans mixture.

Toss gently. Serve immediately at room tmperature. (May be store in a covered container in refrigerator for 24 hours).

11 servings.