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Barley-Bean Salad

2 c Cooked barley OR other whole grains of your choice
15 oz Canned pink or kidney beans; drained and rinsed
2 Vine-ripened tomatoes; chopped
1 Cucumber; chopped
2 Stalks celery; chopped
1/4 c Chopped fresh basil leaves
1 tb Dijon mustard
1/2 c Fat-free Italian dressing

Combine all ingredients in a serving bowl and toss to combine. Cover and refrigerate until chilled, about 30 minutes.

Yield: 4 to 6 servings,

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